PC Armenia Cookbook

FOREWARD AND CREDITS
Welcome to the ninth edition of the PC Armenia Cookbook. As previous editions have mentioned,
PeaceCorps is a great chance for anyone to learn to cook, and moreso, become resourceful when it
comes time to track down ingredients, borrow canning pots or be creative with substitutions. Long-
winters and generally limited list of ingredients can and should make every volunteer develop a greater
appreciation for the culinary arts.
Enough fluffy stuff; this revision sees 100+ recipes submitted from the A17s, A18s and A19s (and a few
PCVs from Azerbaijan, Georgia and Morocco). Weve added an icon to denote the presence of gluten for
every recipe. And, this is the first edition that has digital media in mind. This document is available in A4
size as PDF and DOC, and as an eBook. All recipes have been migrated to a spreadsheet which will make
the 10th edition revision quicker for that lucky A21. Located on Sharepoint (or by emailing
arkjohnhart@gmail.com), there are separate appendices for Gluten-Free and Beverages, as well as
cookbooks from PC Georgia, Azerbaijan and Morocco.
Thanks to the recipe reviewers who helped keep the quality of this cookbook high and to the submitters
for keeping the knowledge of this cookbook growing, and especially to Matthew Forgue (high-altitude
baking and substitutions), Donna Grennell (gluten-free guide) and Mary Ann Harty (gluten-free recipe
identification).
Editors:
Evelyn Helminen, A19; Laura Maas, A19; & John Hart, A18.3
FOREWARD AND CREDITS

Digital Edition Note:
Please forward any errors you find for this edition to the email above. We will be making edits to this
document prior to the printed edition being developed. Please put RECIPES at the start of the
subject line.
Credits:
Char Taylorfood poisoning section; Wayne Purves (A5) & Angus Anderson (A6) Armenian wine; Andy
Matestic (A6)saved the cookbook disk; David Davtian & Anoush SargissianRussian/Armenian
glossary, spice/herb list; Alina Grigoryandata entry; Frank Pastorino (A10)beer editorial; Christy
Schindler (A5), Lisa Householder(A5), & Heidi Wilton (A6)A6 cookbook editors; Wendy Schmidt (A8),
INTRODUCTION:
Jennifer Windkle (A8), & Jennifer Haile (A8)A8 cookbook editors; Meg Wallace (A8), Ben Steinbach
(A10), Mari Chiba (A16) & Patrick Findler (A16)proofreaders; Aaron Martinez (A10) & Salena Bailey
(A10)A10 cookbook editors; Elvira Dana (A13) & Jennifer Carter (A13)2006 revisions; Elizabeth Pou
(A15)2008 revision; Meaghan Corwin (A16)2009 & 2010 revision; Barbara Harrington (A17)2010
revision;Elvira Dana (A13)previous end illustration; Elizabeth Allen (A16)previous cover Illustration;
Evelyn Helminen (A19)2012 revision editor, cover illustration and layout; Laura Maas (A19)2012
revision editor; John Hart (A18.3)2012 revision editor.
2
GUIDE
We have continued the iconography from the last edition, and have added Fish and Gluten icons. At the
end of ingredients, you might see [Y] which refers to availability being limited generally to Yerevan.
Gluten This recipe contains gluten. Every gluten recipe has a note at the bottom that describes
whether the gluten ingredients are integral, optional or, in some cases, oats that might have been
contaminated with wheat.
Fish Pescatarian-friendly.
Armenian Armenian (or sometimes other Caucasian) dish.
Meat Explicitly requires meat. This moniker does not include chicken broth since it often can be
substituted for vegetable broth.
Vegan Recipe includes no animal products or has alternates listed. Vegans should check recipes
GUIDE
concerning honey and other ingredients depending on their diet.
Ingredient symbols:
INTRODUCTION:
C = cup
T = tablespoon
t = teaspoon
kg = kilogram g = gram
lb = pound oz = ounce
3
CONTENTS
Foreward and Credits.................................................................................................................................... 2
Guide ............................................................................................................................................................. 3
Conversions ................................................................................................................................................... 6
Availability ..................................................................................................................................................... 8
Substitutions ............................................................................................................................................... 11
Shopping List / Translations ........................................................................................................................ 12
High-Altitude Baking ................................................................................................................................... 19
Gluten-Free ................................................................................................................................................. 20
Proper Kitchen Habits and Food Safety ...................................................................................................... 22
Breakfast ..................................................................................................................................................... 24
Appetizers ................................................................................................................................................... 48
Dips & Spreads ............................................................................................................................................ 65
Sauces ......................................................................................................................................................... 80
TABLE OF CONTENTS
Gravies & Marinades................................................................................................................................... 97
Yeasted Breads.......................................................................................................................................... 102
Pizzas, Tortillas, Biscuits, & Crackers ........................................................................................................ 117
Soups, Stocks, & Stews ............................................................................................................................. 134
Salad and Dressings .................................................................................................................................. 178
Fruits, Vegetables & Vegetarian ............................................................................................................... 213
Potatoes .................................................................................................................................................... 270

INTRODUCTION:
Rice & Grains ............................................................................................................................................. 284
Beans ......................................................................................................................................................... 314
Pasta.......................................................................................................................................................... 333
Poultry ....................................................................................................................................................... 357
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Fish ............................................................................................................................................................ 398
Italian and Greek ....................................................................................................................................... 405
Mexican ..................................................................................................................................................... 415
Asian/Fusion.............................................................................................................................................. 432
Curries & Indian ........................................................................................................................................ 443
Cookies, Bars, Brownies & Fudge.............................................................................................................. 456
Cakes and Quick Breads ............................................................................................................................ 499
Frosting & Dessert Sauces......................................................................................................................... 536
Puddings & Custards ................................................................................................................................. 544
Pies and Pie Crusts .................................................................................................................................... 554
Fruit Desserts ............................................................................................................................................ 576
Miscellaneous ........................................................................................................................................... 598
Peace Corps Thanksgiving ......................................................................................................................... 609
TABLE OF CONTENTS
INTRODUCTION:
5
CONVERSIONS
If you dont have measuring cups, you can make your own by taking a 500mL soda bottle and cutting the
bottom end off, just under the label. If you measure 3 inches up from the bottom, you will have one cup.
If you measure 1.5 inches from the bottom, you will have cup. Alternatively, you can make do with
items commonly available in most Armenian households: one teacup is approximately 1 cup; one coffee
cup (demitasse) is approximately cup.
Standard US kitchen measurements
2 C = 1 pint 2 pints = 1 quart (4 C = 1 quart) 4 quarts = 1 gallon
Metric Measurement conversions
1C = 236 mL 1L = 4.23 C 1 kg = 2.2 lbs = 35.27 oz.
To convert Into Multiply By

Liters Cups 4.226
Pints 2.113
Gallons 0.264
mL 1000
Quarts 1.057
Grams Ounces 0.035
Pounds 0.002
Kilogram 0.001
Kilograms Ounces 35.274
Pounds 2.205
To reverse the listed conversion, just divide by the given number instead of multiplying.
CONVERSIONS
Other Measurement Conversions
3 teaspoons = 15 mL =1T 16 tablespoons = 237 mL =1C
2 tablespoons = 30 mL =C 1 fluid ounce = 30 mL =2T
4 tablespoons = 60 mL =C 8 fluid ounces = 237 mL =1C
5 tablespoons = 79 mL =C 16 fluid ounces = 473 mL = 2 C or 1 pint
8 tablespoons = 118 mL =C 32 fluid ounces = 946 mL = 4 C or 1 quart
12 tablespoons = 178 mL =C
For example: butter generally comes in 200 g packages = 7 oz = 14 T = 7/8 C;

5 T= C = 40% of package; 8 T = C = 60% of package
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Oven Conversions
Degrees C = (F- 32) 5/9 OR F = (C 9/5) +32

500F = 260C 425F = 218C 350F = 180C 250F = 121C
475F = 245C 400F = 205C 325F = 163C 200F = 93C
450F = 232C 375F = 191C 300F = 149C
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Table of Temperature Conversions
Most ovens (if you happen to have an oven) are unlikely to have any accurate way of setting their
temperature. In which case there is a good way to estimate oven temperature, by sprinkling flour on a
pan and placing the pan in a heated oven.
If it turns pale brown in 5 minutes, the oven is 250F-325F;
if it turns a medium golden brown in 5 minutes, the oven is 325F-400F;
if it turns a deep dark brown in 5 minutes, the oven is 400F-450F;
if it turns a deep dark brown in 3 minutes, the oven is 450F-500F.
CONVERSIONS
INTRODUCTION:
7
AVAILABILITY
Editors Note: This list is mildly outdated, and should be regarded as such. Many volunteers have
increasingly found ingredients in Yerevan (and even in central towns) that have never been seen in
country. Just last week, I came across powdered coconut milk for the first time after looking for 2 years.
A few places you should be aware of:
Supermarkets: SAS, Parma, Yerevan City, Star and Moskvichka
Shukas: Pak/Black, Tashir, Petak
And weve created a Google map to help you find all these locations. Please feel free to edit and add.
http://goo.gl/maps/GB7F
FINALLY, if there is something you plan on buying often, speak to your local khanut or supermarket
owner; often, they will be willing to special order or carry for PCVs.
The following ingredients are generally available in Yerevan, and may also be found in larger towns and
cities. We should note that availability varies wildly; if you see something you might want, you should
purchase it right away, as it will likely not be in stock the next time you look for it.
Spices and herbs: bay leaves, cardamom, cloves, coriander, cumin, curry, fennel, ginger, marjoram,
mint, nutmeg, oregano, paprika (spicy and sweet), poppy seeds, saffron, sesame seeds, sumac, thyme
(/urc: minty-flavored, for tea).
Cheeses: in Yerevan you can find most of the standard cheeses you would be able to find in the US (e.g.
AVAILABILITY
parmesan, mozzarella, feta, cheddar) as well as a wide range of Armenian cheeses.
Other ingredients: baking powder, brown (and wild) rice, cream cheese, limes, ground ginger,
Worcestershire sauce, soy sauce, pesto, coconut milk, tabasco, almond extract, tahini, bacon, brown
sugar, sun-dried tomatoes, olive oil (will be more expensive outside of Yerevan, but when transportation
is calculated into the cost, it evens out).
If your recipe depends on baking powder or brown sugar, though, you might want to have that shipped
INTRODUCTION:
from the US, instead of depending on local supplies. And remember that a jar of molasses makes far
more brown sugar for the weight and space in a package than an actual bag of brown sugar.
8
Fruits Availability
Winter April May June July August Sept Oct Nov
Oranges, bananas,
lemons, dates,
apples, kiwi, dried
fruits, grapefruit,
grapes
white cherries
strawberries
red & black cherries
mulberries
apricots
green plums
currants
raspberries
blackberries
muskmelon
watermelon
apples
AVAILABILITY
peaches
plums
grapes
pears
mandarins (through
winter)
INTRODUCTION:
persimmons (through
winter)
quince
pomegranate
(through January)
9
Vegetables Availability
Winter April May June July August Sept Oct Nov
Cabbage, potatoes,
beets, onions, carrots
asparagus
mushrooms
garlic
lettuce, wild greens,

radishes
spinach
tomatoes, cucumbers
zucchini, beet greens
eggplant
AVAILABILITY
INTRODUCTION:
10
SUBSTITUTIONS
Baking powder can be replaced by baking soda and any acid (matsun, lemon juice, buttermilk, melted
chocolate, cream of tartar, vinegar, etc.). You will generally want to use half as much baking soda as
baking powder. The amount of acid used will depend on the acidity of the ingredient and the needs of
the recipe. In biscuit recipes, it is often sufficient to replace any milk called for with matsun or
buttermilk. Stronger acids, like lemon juice or vinegar, can be included in a 1/1 ratio with the baking
soda. The catch is that the baking soda and acid will start to react as soon as combined. So you want to
make sure not to combine them until absolutely as soon as possible before they go in the oven.
Editor's Note: All decent supermarkets sell powdered/granular citric acid which can be used which will
prevent the chemical reaction until the mixture gets wet.
Maple syrup: although there is a recipe for artificial maple syrup in this cookbook, a far nicer substitute
is the syrup of walnut muraba. Its got a sweet, complex nutty and spicy flavor that make up for the lack
of maple syrup. And the colors right!
Powdered sugar: to make powdered sugar from regular sugar, put the sugar in a blender and blend until
powdered or place sugar in a sturdy plastic bag and roll with a rolling pin or glass bottle until sugar
crystals break into powder.
Dried herbs for fresh: use teaspoon powdered dried herbs or teaspoon crushed dried herbs for
every tablespoon of freshly chopped herbs. This does not work well for cilantro (coriander).
Milk: fresh milk may or not be available at your site; if you are getting milk fresh from the farmer, be
sure to bring the milk to a low boil (stirring constantly to prevent burning) before using it (i.e. pasteurize
it). If fresh milk is not available, add one can (filtered or boiled) water to one can of condensed milk to
make a slightly sweet milk-substitute. Or you can mix matsun and water for a slightly more savory milk-
SUBSTITUTIONS
substitute.
Cream cheese: American-style cream cheese is sometimes available in Yerevan, but you can make do by
substituting curds (katnasho). Viola brand processed cheese also works, we are told, but, although the
texture is slightly smoother, the taste is rather more processed.
Meltable cheese: sometimes you need a cheese that melts to make a recipe work. Ask for holandakan in
the store and they will give you a cheese, probably fairly mild, that melts. You might end up with
cheddar one time and gouda the next. Edamer is one of the best, with Ferndale and Radamer also being
available with frequency.
INTRODUCTION:
Sour cream: if you are watching your diet or simply cant find sour cream, you can substitute matsun.
Just line a strainer with a paper towel or napkin, place over a deep bowl or jar, then pour 2 C
/matsun into the strainer. Return to the refrigerator for a few hours, then discard the water in
the container and the thickened matsun can be used in place of sour cream.
11
SHOPPING LIST / TRANSLATIONS
English Armenian Pron. Russian
almond nush
apple khndzor
apricot ciran
asparagus tsnebek
baking soda kerakek soda
banana banan
barley gari
beans lobi
beef - ground tavari mis
beer garejur
beet bazuk
blackberry mosh

bread hac
buckwheat hndkacoren
bun blit
butter karag
cabbage kaghamb
cake tort
candy konfet
carrot gazar
cauliflower tsaghkakaghamb
caviar khaviar
:
12
celery karos
champagne shampayn
cheese panir
cheese curds katnasho
cherry (sweet) gilas
chestnuts shaganak
chicken havi mis
chickpea sise
chili pepper cicak
chocolate shokolad
cocoa kakao
coconut kokos
coffee surch
condensed
milk khtacrac kat

corn hatik

corn (literally, Egyptian wheat) ehgiptatsoren
cornelian
cherry hon
crayfish khecgetin
cream of
wheat manni
cucumber varung
currants hagharj
dates khurma
:
13
egg dzu
eggplant badrijan
fig tuz
fish dzuk
flour alyur
garlic suhkhtor
grapefruit turinj
grapes khaghogh
green beans kanach lobi
ham vitchina
hazelnuts pnduk
honey meghr
hot dogs nrbershik
ice cream paghpaghak

juice hyut
ketchup ketchup
kidney beans karmir lobi
kiwi kivi
lamb gaan mis
lemon kitron
lemon limon
lentils vosp
lettuce maol,
lettuce salat
:
14
liver lyard
macaroni makaron
margarine margarin
mayonnaise meyonez
meat mis
melon sekh
milk kat

mineral water hankayin jur
mulberry tut
mushroom sunk
mustard mananakh
mutton vochhari mis
oatmeal varsaki aljur
oats varsak

oil dzet
okra bamia
olive zeytun
onion sokh
orange narinj

pea kanach sise
peach deghdz
peanuts getnanush
pear tandz
:
15
pepper bebar
persimmon karalyok
pie karkandak
pineapple ananas
pistachios fistashka
plum salor
pomegranate nu
pork khozi mis
porridge shila
potato kartofil
powdered
milk kati poshi
pumpkin ddum
quince serkevil
radish boghk

raisin chamich
raspberry mori
rice brindz
rosehips masur
rye hachar
rye ashora
salt agh
sausage yershik
sour cherry bal
sour cream ttvaser

:
16
spinach spanakh
strawberry yelak
sugar shakar
tangerine mandarin
tea tey
tomato lolik,
trout ishkhan
turkey hndkahavi mis
turnip spitak boghk
veal horti mis
vinegar kacakh
vodka oghi
walnuts popok
walnuts nkuyz

water jur
watermelon dzmeruk
whiskey viski
wine gini

yeast ttkhmor
yogurt matsun
zucchini d()dmik
:
17
basil ehan
bay leaves dapnaterev
capers kapa
caraway seed kemon
cardamom hil
cilantro hamem
cinnamon darcheen
cloves mekhak
coriander hamemi serm
cumin kimion
curry hndkastani hamemunk
dill Samit
ginger kochapghpegh
horseradish covaboghk

mint daghdz
mustard mananekh
nutmeg mshknkuyz
oregano oregano
parsley maghadanos
black pepper sev pghpegh
red pepper karmir pghegh
rosemary khnkuni
tarragon tarkhoon
thyme urc
:
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HIGH-ALTITUDE BAKING
MATTHEW FORGUE, A19

The vast majority of Armenia is above the 3,000 foot threshold that most cookbooks consider high
altitude cooking. Generally, this means that water boils at a lower temperature, liquids evaporate
faster, and gases expand more. This has varying implications for all kinds of cooking methods. Here are
a few tips:
Moist Cooking (Boiling, Braising, Steaming, Stewing, Poaching, etc.)

Because of the lower boiling point of water, these methods usually cook at an effectively lower
temperature. You can usually compensate for this simply by cooking longer. This is especially important
for meats. In addition, foods will dry out faster. It may be necessary to cover foods more often or for
longer periods while cooking.
Roasting and Grilling

Because they do not use water to conduct heat, roasting and grilling are the cooking methods least
affected by high altitudes. Nonetheless, water in the food is the typical means by which heat is
conducted to the center of the food, even when roasting and grilling. Therefore, slightly increased
cooking times may be appropriate, especially for meat.
Frying
Because water in the food being fried will evaporate faster, you may end up with foods that are over-
brown on the outside and under-cooked on the inside. Compensate by lowering slightly the
temperature of the oil and cooking for longer.
HIGH-ALTITUDE BAKING
Baking
Bakers face the greatest challenge at high altitudes. The lower boiling point means that baked goods dry
out faster in the oven. And the lower air pressure means that leaveners like baking powder and yeast
(always tricky even at low altitudes) cause greater expansion. When baked goods expand too much,
they can overwhelm the structure of their dough, causing them to fall. Generally, you will want to
decrease the amount of leavener you use or increase the number of eggs and flour you use, or both.
Less leavener means less expansion and more eggs and flour means a stronger structure. When baking
with yeast, you can use salt to retard the operation of the yeast. An additional slow-rise is
recommended for yeast breads. And remember not to let your bread dough exceed double its original
size when rising. Experts are generally divided about oven temperature when baking because a higher
temperature may solidify the structure of your baked good faster (preventing falling) but may also cause
the baked good to dry out. INTRODUCTION:
19
GLUTEN-FREE
DONNA GRENNELL, A18
Note: For all the recipe's marked with the wheat icon, see the reviewer's notes which are located at the
end of every recipe for more information. For example:
Gluten Note: Contains Oats which could be contaminated with gluten, and other
sources of gluten can be easily substitued out.
Notes:
An Introduction to Gluten-Free
Over the last several years, we have become increasingly aware of celiac disease, gluten intolerance and
allergic reactions to wheat, and we often hear of people following wheat-free and gluten-free diets.
Gluten is a protein that is found in wheat, rye, barley and triticale (a cross between wheat and rye).
Gluten is what gives bread its structure and elasticity.
But what does all of this mean? According to the Mayo Clinic website, people with celiac disease who
eat foods containing gluten experience an immune reaction in their small intestines, causing damage to
the inner surface of the small intestine and an inability to absorb certain nutrients. Symptoms include
lower digestive problems, which often mimic irritable bowel syndrome, weight loss, fatigue and
weakness. Celiac disease can lead to osteoporosis and anemia, among other disorders. Diagnosis
involves blood tests to detect and measure antibodies to gluten.
Gluten-intolerance often mimics celiac disease, but test results for celiac disease are negative. The way
GLUTEN-FREE
it is diagnosed is for the patient to follow a gluten-free diet for a couple weeks to determine if the
symptoms improve. It is only recently that doctors have recognized gluten-intolerance as a medical
problem.
Allergy to wheat is one of the more common childhood allergies. The symptoms are typical of allergic
reactions, including rash, hives, itching, swelling of the mouth and/or throat, etc. Many children outgrow
this allergy, but there are adults who continue to experience symptoms and must avoid wheat in any
form.
How strictly one must follow a gluten-free or wheat-free diet depends on how sensitive one is. Some
INTRODUCTION:
people cannot so much as lick an envelope because of the gluten in the glue, while some can eat small
amounts of wheat without having problems.
So, what about gluten-free diets? One regularly hears of celebrities going gluten-free, and gluten-free
diets are becoming increasingly popular. Is it safe to be gluten-free? According to WebMD, the answer is
a qualified no. Wheat flour is fortified with B vitamins and iron, while many gluten-free products are not.
Many people who avoid gluten do not get the recommended amount of iron and calcium, which can
20
lead to anemia and poor bone health. Because it is often difficult to find gluten-free whole grains,
especially here in Armenia, people following gluten-free diets also lack fiber, thiamine, riboflavin, niacin,
folate, magnesium, zinc and vitamin D in their diets.
Eating more whole grains, such as brown rice, can help increase ones intake of protein, fiber, vitamins
and minerals. Some cultivars of oats are naturally gluten-free, but may become contaminated during
processing, so it is best to read the labels carefully. The protein found in oats is avenin, which is similar
to gluten, but is not a problem to all but the most sensitive people. Rice, buckwheat, corn, potatoes and
nuts (all available in Armenia) are gluten-free and nutritious.
SAS in Yerevan carries potato starch and corn flour. Having a blender, food processor or meat grinder
can enable one to make flour from nuts and gluten-free grains available Armenia, although the flour
made in a blender tends to be more grainy than what is available in the States. There are gluten-free
recipes available online. Websites, such as Epicurious has a good collection, some of which I have tried
with success.
GLUTEN-FREE
INTRODUCTION:
21
PROPER KITCHEN HABITS AND FOOD SAFETY
Food poisoning is not something we think about often, nor is it a pleasant subject for a
cookbook, but anyone who works in a kitchen should know a few facts about it. Even the mildest
cases are annoying at best, and the worst cases can be dangerous. Food poisoning is caused
by a variety of bacteria which include E coli, shigella, salmonella, and Clostridium botulinum.
Visiting the medical unit on account of food poisoning is not something most people would call a
good time, since symptoms, which generally appear within 6 hours to 2 days after eating
contaminated food, can include fever, headache, muscle aches, nausea, chills, stomach
cramps, diarrhea (which may become bloody), vomiting, and dehydration. Although most people
who get food poisoning recover in due course on their own, it is highly preventable if you
follow a few tips and use common sense.

Always use clean, sanitized utensils and surfaces to cut food. You should use knives and
other cutlery that have not only been washed in hot, soapy water, but have also been rinsed in a
bleach solution. Moreover, you should wash any surfaces with hot, soapy bleach solution as
well, being especially careful to clean any crevices in cutting surfaces and can openers. Using
the same cutting surface for meat (especially chicken) and veggies is a nono. You should
always use different cutting surfaces, especially if they are made of wood. Bacteria that will
contaminate food can live in tiny crevices.
Replace kitchen and cleaning sponges often!
Wash your hands thoroughly before and after handling food. You might not have hot
waterindeed you might be lucky if you have cold waterbut youll be safest from food
poisoning if you take care to wash your hands in hot, soapy water for at least 20 seconds, then
dry with a clean towel, ideally a disposable paper one. Also, if you have any kind of localized
infection on your hands you should either let someone else prepare the food or wear gloves,
since the bacteria causing the infection can contaminate food. If you touch an infection
elsewhere on your body, be especially careful to wash your hands before you cook!
Make sure your food is at the right temperature. Food is safest when its at the right
temperature, particularly protein based foods such as eggs, meats (including chicken and fish),
and milk products. Foods allowed to sit at room temperature are more likely to harbor harmful
bacteria, even if theyre fully cooked. Remember that perishable food is safest when its
between 40F/4.4C and 150F/65.6C in the center. Be sure to reheat or chill your food
thoroughly before you eat it. Always defrost meats in the refrigerator or in cold water.
Meat left on a counter top at room temperature can easily become contaminated. Make sure
your food is fully cooked. Meats should never be red in the middle, especially chicken. If, after
INTRODUCTION:
cutting into a piece of meat, you find that its not fully cooked, return it to the baking or frying pan
and cook it the rest of the way. When you take the food off the heat, use a clean plate, since
juices from undercooked meat can contaminate other foods on the dish.
Never eat raw eggs; this includes cookie dough or any other mixture that has raw eggs in it.
22
Also, never drink fresh milk without treating it. All milk (even before making yogurt) should
be brought just to a boil; this is called flash pasteurization. This is enough to kill the bacteria that
may be present from a sick cow (namely TB and brucellosis).
Use leftovers in a timely manner. If you dont have electricity or a refrigerator, only buy small
amounts of perishable foods and use them quickly If you do have electricity and a refrigerator,
cover your leftovers and keep them chilled. Remember the old food safety rule: first in, first
out. Also, store your meat on the bottom shelf of your refrigerator or place a plate under it if you
keep it on a higher shelf, so juices cant drip on other foods and contaminate them.
If youre sick, especially with diarrhea, let someone else cook. You could contaminate
people with food poisoning just by preparing food. Children have been known to pass on food
poisoning by just being around other children. The constant hand-to-mouth and object to-mouth
behavior of children makes them susceptible to picking up bacteria. If you work with kids, you
might want to remember that and wash your hands carefully often, especially before you eat. If
you are cooking and are sick, you are in the position to spread whatever is making you ill.

Be careful with canned foods and avoid those which:
Have ends which should be flat or concave, but are convex.

Are badly dented, rusted, or show signs of leakage.
Show signs of movement when they are held steady and tapped at the top and bottom. The
tones should be the same.
Smell or dont look right for any reason.

Boil home canned goods for at least 20 minutes because if goods arent canned properly,
they can harbor bacteria.
Other food hygiene information:

Smoking in your kitchen when food is out is not a good idea, nor should you prepare food when
youre smoking. Smoke is dirty and whatever is coming off the tip of your cigarette is also
getting on your food. Plus, your hands will not be clean if youre smoking and when youre
finished, youll have to dispose of the butt, probably in a trash can or an ash tray.
If you have long hair, you should pull it back when youre cooking. If you dont have long hair,
you should wear a hair net or a hat to keep hair from falling in the food youre preparing. Try to
keep flies and other pests out of your kitchen by keeping it clean and free of crumbs and other
debris on the floor that attract pests. Insects and rodents carry disease and are destructive.
Use safe cooking practices and enjoy a food-poisoning free tour of duty!
INTRODUCTION:
23
BREAKFAST
24
BREAKFAST FOODS
THE NOT-SO-PERFECT HARD- OR SOFT-BOILED
EGG
Ingredients
1-3 eggs
cold water
Instructions
To prevent eggs from cracking, you can soak them in salty cold water before boiling them.
THE NOT-SO-PERFECT HARD- OR SOFT-BOILED EGG

1. Lay the eggs in a pan and cover with cold water.
2. Place pan on a stove burner, turn to high heat and bring to a low boil.
3. Boil for 3 minutes (soft-boiled) or 10 minutes (hard-boiled).
4. Put boiled eggs in cold water for 30 seconds to 1 minute, so they aren't too hot to handle.
5. Eat. Serve soft-boiled eggs with toast-points (toasted bread cut into triangles) or dried lavash. Roll
hard-boiled eggs on the table for easier peeling.
Notes:
BREAKFAST:
25
FRIED EGGS
Ingredients
2 eggs
1 T butter
salt & pepper to taste
Instructions
1. Melt the butter in a frying pan over medium-low heat, being careful not to let it burn.
2. Crack the eggs, one by one, into the frying pan.
3. Fry for 2-3 minutes, then flip and fry on the other side. If you like your eggs sunny side up, do not flip,
but allow to cook on one side longer, and spoon grease over the yolk, over, and cook until a white film
appears.
Notes:
FRIED EGGS
BREAKFAST FOODS:
26
SCRAMBLED EGGS
Ingredients
3 eggs
1 T butter
1 T milk
Optional ingredients: meat (cooked)
sauted vegetables (e.g. onions, peppers, mushrooms)
cheese (grated)
capers
sour cream
t mayonnaise
parsley/cilantro/dill/basil/mint
Instructions
1. Using a fork, mix the eggs, milk, and optional mayonnaise together in a bowl.
2. Melt the butter in a frying pan over low heat, being careful not to burn.
3. Pour the egg mixture in the pan and stir until cooked. Add optional ingredients.
SCRAMBLED EGGS
4. Remove from heat, fold in additions, add salt & pepper to taste.
*Fresh mint is available in May and is an unexpectedly interesting addition to egg scrambles and
omelets.
Notes:
BREAKFAST FOODS:
27
OMELET
Ingredients
3 fresh eggs (at room temperature)
1 T butter
Optional:
meat (cooked)
sauted vegetables (e.g. onions, peppers, mushrooms, asparagus)
cheese (grated)
parsley / cilantro / dill / basil / mint / tarragon
Instructions
1. Using a fork, gently mix eggs in a bowl.
2. Melt the butter in a frying pan, moving the pan around so the entire surface of the pan is buttered.
3. Pour the egg mixture into the pan and cook on low heat, allowing eggs to seep out and cook in the
shape of a circle.
4. Put whatever you want on the inside of one side of the cooked egg mixture. Fold the other half over
so that the omelet is halved. After a minute, flip and brown on the other side. Season as desired.
OMELET
Notes:
BREAKFAST FOODS:
28
OVEN OMELET
CARRIE DULIN, A5
Ingredients
6 eggs
C shredded cheese
2 T water
1 T oil
Instructions
1. Lightly oil a baking pan, and set aside. In a mixing bowl, combine eggs, water, salt & pepper. Using a
fork or whisk, beat until combined, but not frothy.
2. Carefully pour the egg mixture into the pan then place the oiled pan into the oven.
3. Bake in a 400F/205C oven for about 7 minutes or until eggs are set but still glossy.
4. Cut the omelet into 6 squares and remove to a warm serving plate using a large spatula.
5. Spoon some shredded cheese on half of each omelet; fold other half over filling forming a triangle or
OVEN OMELET
a rectangle. Serves 2.
Notes:
BREAKFAST FOODS:
29
GERMAN HOPPELPOPPEL
COLLEEN HARDIN, A10
Ingredients
3 T butter
C onion (finely chopped)
5 eggs
2 T parsley (finely chopped)
2 C cooked
ham (finely diced)
4 medium potatoes (cookedboil for 7 minutesand sliced)
1 T milk
t salt
pepper to taste
Instructions
1. Melt butter in a skillet, saut ham and onion in butter for 5 minutes. Add sliced potatoes and cook for
8-10 minutes over moderate heat, stirring often.
GERMAN HOPPELPOPPEL
2. Beat eggs, milk, parsley, salt, and pepper together; pour over ham mixture, tipping skillet from side to
side to spread egg mixture evenly. Cook and cover over low heat for 6 minutes, or until eggs are set,
lifting edges with spatula to prevent burning.
Serve immediately: 4 servings.
Notes:
BREAKFAST FOODS:
30
BREAKFAST BURRITO
MEAGHAN CORWIN, A16
Ingredients
4 eggs (beaten)
3 small onions (minced)
3 cloves garlic (minced)
C salsa
1 piece lavash (cut in half the short way)
C grated cheese*
1 T milk (optional)
2 T butter
2 T sour cream
Instructions
This might not be authentic, but it's still tasty.
BREAKFAST BURRITO
1. Melt the butter in a good sized frying pan and fry the onion and garlic until smelly. Beat the eggs and
milk together, then pour the eggs into the frying pan over the onions & garlic.
2. Add the cheese to the top of the eggs and cover. Let cook for about 5 minutes on medium/low heat.
Spread out each piece of lavash on a plate. When the eggs are cooked, divide the scramble in half and
scoop each half into the middle of the lavash.
3. Garnish with salsa and sour cream and wrap into a burrito-like bundle. Serves 2.
* Armenian cheese is okay, just rinse the salt off and grate it and don't expect it to be quite as nice as
melty cheese.
BREAKFAST FOODS:
Notes: Salsa is optional, hot peppers could be a good substitute

Reviewed by: Marisa Valdez, A18
31
BREAKFAST CASSEROLE
JENNIFER CARTER, A13
Ingredients
12 eggs
L milk
loaf 1 bread cubes
1 chopped onions (sauted in oil)
kg grated cheese (Ferndale or Gouda)
Instructions
1. Mix all ingredients in a big bowl. Pour into a greased baking dish. Loosely cover and refrigerate
overnight (this allows the bread to soak up the mixture).
2. Preheat oven to 350F/180C. Bake casserole, uncovered, for 45 minutes or until top is golden. Serve
with sour cream or salsa.
BREAKFAST CASSEROLE
Gluten Note: Contains Gluten as an integral part of the recipe.
Notes:
BREAKFAST FOODS:
32
HASHED BROWN POTATOES
BETTER HOMES AND GARDENS
Ingredients
3 C potatoes (grated)
3 T butter
C onion (finely chopped)
t salt
pepper to taste.
Instructions
This recipe works better with nonstick pan.
1. Rinse shredded potatoes and pat dry with a towel.
HASHED BROWN POTATOES

2. Combine all ingredients, except the butter.
3. In a large skillet, melt butter. Using a pancake turner, pat the potato mixture into the skillet.
4. Cook over medium-low heat about 10 minutes or until the bottom is crisp. Cut into 4wedges; turn and
cook 8-10 minutes until they are golden. Serves 4. (Serve with eggs and ketchup.)
Gluten Note: Notes:

BREAKFAST FOODS:
33
OATMEAL
Ingredients
Per Person:
C oatmeal
C water
C milk
pinch of salt
2 T flax seeds
t vanilla extract (or packet vanillin)
Optional ingredients:
raisins
chopped nuts (walnuts, hazelnuts, almonds)
t cinnamon
Instructions
1. Combine ingredients in a pot. Bring to a simmer over low heat.
2. Cook and stir until thick. Add more liquid if too thick.
3. Serve with brown sugar, honey, sugar, maple syrup, sliced bananas, muraba, or berries. (Or plain.)
Gluten Note: Contains Oats which could be contaminated with gluten.
OATMEAL
Notes:
BREAKFAST FOODS:
34
CREAM OF WHEAT
Ingredients
Per Person:
2-3 T cream of wheat (farina)
1 C milk (or substitute)
pinch of salt
1 T sugar or honey
Instructions
1. Combine ingredients in a pot. Bring to a boil over low heat.
2. Reduce heat and over; simmer about 3 minutes, or until desired consistency is reached. Add more
liquid if too dry.

Notes:
CREAM OF WHEAT
BREAKFAST FOODS:
35
LOW-FAT GRANOLA CEREAL
JENNIFER HAILE, A8
Ingredients
6 C oats
C apricots (chopped)
C apple sauce
C raisins
1 T flour
C nuts (chopped)
1 t vanilla extract (or 1 packet vanillin)
- C honey
1 T cinnamon
Instructions
1. Preheat oven to 350F/180C.
LOW-FAT GRANOLA CEREAL

2. Spread oats on a pan; bake for 15 minutes, stirring occasionally.
3. Reduce temperature to 250F/120C.
4. Combine honey, apple sauce, and cinnamon in a small saucepan. Bring to a boil and cook for 1
minute. Combine with oats, flour, vanilla, nuts, and dried fruit.
5. Bake at 250F/120C until golden (up to 1 hour, stirring every 15 minutes). Store in an airtight
container. Serve with milk or matsun (not vegan) or soy yogurt (sometimes available in Yerevan).
Gluten Note: Contains Oats which could be contaminated with gluten, and other BREAKFAST FOODS:
Notes:
36
FRENCH TOAST
Ingredients
1 egg
2-3 piece of bread
2 T milk
1 T butter
1 T sugar
t cinnamon
t nutmeg [Y]
C oatmeal
Instructions
1. Beat egg with milk. Add sugar, cinnamon, and nutmeg (optional).
2. Dip slices of bread into egg/milk mixture; dip into oats (optional).
3. Melt butter in frying pan over medium heat.
4. Fry dipped pieces of bread on one side until brown. Flip and fry the other side. Add butter as
FRENCH TOAST
necessary to prevent sticking.
5. Serve with butter, jam, honey, powdered sugar, or syrup (or walnut muraba!).

Notes:
BREAKFAST FOODS:
37
VICTORIAN FRENCH TOAST
MELANIE THOMPSON, A7
Ingredients
1 loaf French style bread
5 eggs
1 C brown sugar [Y] or white sugar
2 T corn syrup [Y] or condensed milk
C butter
1 t cinnamon
C milk
Instructions
1. Melt together sugar, butter, and corn syrup/condensed milk.
VICTORIAN FRENCH TOAST

2. Pour into a baking dish. Layer bread into the pan.
3. Beat the eggs, milk, and cinnamon together; pour over the bread. Cover and refrigerate overnight (so
bread can absorb eggs/milk).
4. In the morning, uncover and bake at 350F/180C for approximately 35 minutes. Let stand 10 minutes
and serve.

Notes:
BREAKFAST FOODS:
38
PANCAKE SYRUP
PC SENEGAL COOKBOOK
Ingredients
1 C sugar
1 C water
t maple flavoring or almond flavoring
C brown sugar [Y] (or substitute white sugar)
Instructions
1. Combine sugars and water in saucepan.
2. Bring to a boil; cover and cook 1 minute. Cool slightly.
3. Add vanilla and maple flavoring. Cover saucepan for a few minutes as syrup cooks (to melt down
crystals).
PANCAKE SYRUP
Notes: Maple flavoring optional
Reviewed by: Susan Linden, A18
BREAKFAST FOODS:
39
PANCAKES
Ingredients
1 C flour
1 T sugar
2 t baking powder [Y]
t salt
1 egg (beaten)
1 C milk, matsun or water
butter (for skillet)
substitute C oats for C flour
C bananas (sliced)
C berries
C dried fruit
t cinnamon
Instructions
1. Mix dry ingredients in a medium bowl. In a small separate bowl, mix wet ingredients.
2. Add wet ingredients to dry ingredients and mix thoroughly.
3. Pour batter to a hot, nonstick or buttered skillet. Turn when bubbly and golden brown on the bottom.
PANCAKES
Flip and cook until other side is done. Serves 2-ish.

Notes: Evelyn: This makes really thick batter. If you prefer thinner batter, add water
or milk, until desired thickness.
BREAKFAST FOODS:
Susan - Sour cream can be substituted for a better consistency.
Reviewed by: Evelyn Helminen, A19; Susan Linden, A18
40
YEAST PANCAKES
BRIAN LUKE, A16
Ingredients
2 C flour
2 t yeast
1 t sugar
t salt
1 c warm milk
2 T butter
2 eggs
Optional ingredients: t cinnamon or t vanilla ( packet vanillin)
Instructions
1. Melt butter and warm milk so it is warm enough to activate yeast but not too hot.
2. Combine flour, yeast, sugar, salt, & cinnamon (if using).
3. Add milk, eggs, butter, & vanilla (if using) and beat for 2 minutes.
4. Cover and let rise in a warm place for 30 minutes.
5. Cook! And eat with walnut muraba!
Some tips for the pancake connoisseur:
YEAST PANCAKES
Do not overbeat the batter: give just enough quick strokes to barely moisten the dry ingredients;
ignore the lumps.
Thicken batter with a little flour, or thin with a little water to get the perfect consistency
Before cooking, test the griddle by letting a few drops of cold water fall on it: if the water bounces and
sputters the griddle is ready to use; if the water sits and boils, it is too cool; if the water vanishes, the
griddle is too hot.
To assure a well-rounded cake, don't drop the batter from on high, but let it pour from the tip of a
spoon. It will be 2-3 minutes before the cakes are ready to turn.
When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see
how well they have browned. Turn the cakes only once, and continue cooking them until the second
BREAKFAST FOODS:
side is done. Cooking this side only takes about half as long and the second side might not brown as
evenly.
Serve the cakes at once. If this is not possible, keep them in a warm oven: but don't stack them as
steam will make the cakes flabby.

Notes:
41
EASY CINNAMON BUNS & BUTTERMILK GLAZE
ADAPTED FROM COOKS ILLUSTRATED
Ingredients
For the entire recipe:
8 tablespoon unsalted butter (melted)
Cinnamon-Sugar Filling:

C dark brown sugar (packed 5- ounces)
C granulated sugar (1- ounces)
2 t ground cinnamon
t ground cloves
t table salt
Dough:
2 C unbleached all-purpose flour (12 ounces)
2 T granulated sugar
1 t baking powder
1/2t baking soda
t salt
1 C buttermilk
Glaze:
2 T cream cheese (softened)
2 T buttermilk (room temperature)
3-4 T confectioners sugar
Instructions
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted
butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set
aside.
BREAKFAST FOODS:
2. Combine Cinnamon-Sugar filling ingredients in small bowl. Add 1 tablespoon melted butter and stir
with fork or fingers until mixture resembles wet sand; set filling mixture aside.
3. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2
tablespoons melted butter in small bowl. Add liquid to flour mixture and stir with wooden spoon until
liquid is absorbed and just combined, about 30 seconds. Transfer dough to lightly floured work surface
and knead until just smooth and no longer shaggy, about 5 minutes.
4. Roll dough into approximately a 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted
42
butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling
firmly into dough.
5.Using bench scraper, loosen dough from work surface. Starting at long side, roll dough, pressing
lightly, to form a tight log. Pinch seam to seal.
6. Roll log seam-side down and cut evenly into eight pieces. Turn pieces onto its side so spiral pattern
faces up. Slightly flatten each piece of dough with palm to seal open edges and keep filling in place.
7. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter
of pan. Brush with remaining 2 tablespoons remaining melted butter. Bake until edges are golden

brown, about 25-28 minutes. Cool buns in pan for 5 minutes. Use offset metal spatula to loosen buns
from pan; without separating.
8. Place plate on top and invert buns onto plate. Place another plate on the now inverted buns and flip it
over, so its right-side up. Continue to cool for 5 minutes before icing.
9. While buns are cooling, whisk cream cheese and buttermilk in small bowl until thick and smooth. Add
confectioners sugar 1 tablespoon at a time; whisk until smooth glaze forms, about 30 seconds. Drizzle
glaze evenly over buns; serve while warm or at room temperature.

Notes:
BREAKFAST FOODS:
43
OVEN FRENCH TOAST
PATRICIA FECHER, A18
Ingredients
5 large eggs
1 C milk
1 C cream
1 t vanilla
t cinnamon
8 thick slices of slices the local bread
8 T butter softened
1 C light brown sugar
2 T maple syrup (or honey) I used syrup
1 C chopped pecans (I used walnuts)
Instructions
1. Butter a 9x13 inch ovenproof baking dish
2. Mix eggs, milk, cream, vanilla and cinnamon. Dip bread slices into egg mixture and place in baking
OVEN FRENCH TOAST

dish.
3. Refrigerate overnight.
4. In morning, preheat oven to 350 degrees.
5. Mix butter, sugar and syrup in a bowl. Stir in nuts. Spread mixture over bread.
6. Bake until golden, about 40-45 minutes. Serve with preserves or syrup.
BREAKFAST FOODS:

Notes:
44
HARD OR SOFT BOILED EGGS
HOW TO BOIL WATER COOKBOOK
Ingredients
Eggs
Instructions
1. Put eggs in pot and enough water to cover the eggs.
2. Bring to a boil (without lid), then immediately place lid on and turn off heat
3. Wait 2 minutes for soft boiled
4. Wait 12 minutes for hard boiled
HARD OR SOFT BOILED EGGS

The End.
Notes:
BREAKFAST FOODS:
45
POKHINDZ (WHEAT PORRIDGE)
ARMENIANOW.COM
Ingredients
kg pokhindz
2 L water
T salt
150 g butter
500 g matsun
Instructions
The main ingredient of pokhindz soup is the pokhindz itself. Pokhindz is roasted, ground wheat flour, a
bit darker than regular flour, with bigger grains. The porridge is a staple of the Armenian winter, simple
and inexpensive.
POKHINDZ (WHEAT PORRIDGE)

Put two liters of water on gas fire. When the water is boiling, take the pan out of the fire and add salt,
and leave it to get cool. Add pokhindz little by little mixing it with a ladle until the mass gets thick. Then
put the mass on the fire, and start mixing it again until the soup starts boiling. Keep it boiling for 15
minutes and take it off the fire. Pour the soup into plates. When eating, make a small hole in the middle
of the plate and put some butter there. Spread matsun on the surface of the pokhindz. Properly
prepared pokhindz should have a sweet and salty taste and is a hearty blanket against the Caucasus
winter.

Notes:
BREAKFAST FOODS:
46
NORTH AFRICAN EGGS (SPICY)
MATT HYPHEN, A18
Ingredients
t Cinnamon
1 t Cumin
t Paprika
1 t Dried parsley
2 Garlic cloves
1 Onion
1 Hot Pepper (diced) Note: Not a bell pepper
2 Tomatoes (diced)
2 Eggs
Salt and Pepper
1 T Red Wine Vinegar
Hot sauce (optional, Sriracha would be best)
Instructions
NORTH AFRICAN EGGS (SPICY)

1. Saut the onions on medium until they start to caramelize. Add the hot pepper and cook for a little
while more. Add the garlic.
2. Gather the onion/pepper mixture into a clump. Sprinkle some salt, cumin, paprika, and a little
cinnamon (it's a strong spice, so use it sparingly) on top. Stir together, then add the tomatoes.
3. Splash some vinegar, and, if desired, some hot sauce. Turn heat to medium-high. Stir.
4. Continue cooking until tomatoes have lost that raw tomato flavor and cook down, maybe 5-10
minutes.
5. Beat together eggs with parsley, salt, pepper. Add to dish. Don't stir. Reduce heat to medium-low
and cover.
6. Serve with a sprinkle of black pepper and some bread.

BREAKFAST:
Gluten Note: Notes: Breakfast Foods
47
APPETIZERS
48
APPETIZERS & EASY FOOD
VEGAN LAVASH CHIPS
Ingredients
lavash
oil
Optional ingredients: curry powder [Y]
cinnamon/nutmeg[Y]/sugar
cayenne pepper/paprika
garlic salt
salt
Instructions
1. Cut lavash into chip-size pieces (with scissors). To make perfect triangles, fold lavash lengthwise twice
and then cut with scissors.
VEGAN LAVASH CHIPS

2. Drizzle oil over chips and sprinkle salt and/or optional ingredients on the chips. Bake chips in a
350F/180C oven for 5-10 minutes until dry and crisp. Watch these so that they don't burn.
For a greasier version:

2. Fill bottom of a fry pan with inch of oil; turn flame to medium heat.
3. Add chips without crowding the pan; when golden brown, remove and let drain on napkins.
4. Sprinkle salt and/or additional ingredients over the chips. Serve with any of the dips in the next
section.
APPETIZERS & EASY FOOD:

Notes: I've lightly drizzled olive oil on them and coated them with Taco Seasoning
Reviewed by: Pat Fecher, A18
49
PIZZA ROLLS
MARI CHIBA, A16
Ingredients
lavash
tomato paste (or leftover spaghetti sauce)
pizza toppings (e.g. meltable cheese, onions, etc.)
Instructions
1. Cut lavash into quarters.
2. Spread tomato paste (or spaghetti sauce) lightly on each piece of lavash.
3. Add pizza toppings.
4. Roll lavash (with toppings) and cook in an oven (or in a covered skillet) until crisp and any cheese has
melted.
PIZZA ROLLS
Notes:
50
BANJAROV PIZZA
MEAGHAN CORWIN, A16
Ingredients
2 banjarov hats
tomato paste (or leftover spaghetti sauce)
pizza toppings (e.g. meltable cheese, onions, etc.)
Instructions
Banjarov hats is a flat pastry filled with mixed greens (including nettles, parsley, and cilantro; there are
many regional variations, however, and in some places up to 14 different types of greens are added to
the mix). It is roughly eye-shaped and looks at first glance rather like moldy lavash. It should be available
in local stores, or you can make your own.
1. Spread a very thin layer of tomato paste (or leftover spaghetti sauce) on each banjarov hats. Add
pizza toppings.
BANJAROV PIZZA
2. Bake until the cheese has melted. Serves 2.

Notes:
51
GRILLED SANDWICH
Ingredients
4 thick slices of bread
butter
Optional:
cooked meat or sausage
sliced cheese
sliced red peppers ( sauted or raw)
sliced tomatoes
grilled or raw onions
chopped basil
roasted eggplant
smoky eggplant & pepper spread
grated carrots
cucumber pickles
falafel
hummus
GRILLED SANDWICH
mustard [Y]
mayonnaise
salt & pepper
oil & vinegar
Instructions
1. Heat a skillet over a medium-high flame.
2. Lightly butter one side of each slice of bread; add sandwich additions to non-buttered side. Close
sandwich.

3. Place two sandwiches on the grill, apply pressure or weight to the grilling sandwich.
You can use a spatula or place a heavy pot on top of the grilling sandwiches.
4. Sandwiches are done when both sides are toasted dark brown; serve alone or with tomato soup.

Notes:
52
EGGPLANT ROLL
MARI CHIBA, A16
Ingredients
eggplant
parsley
walnuts
oil
garlic (to taste)
Instructions
1. Slice eggplant into long strips and bake with oil in the oven or pan fry until cooked.
2. Crush garlic and mix with parsley and walnuts. Put walnut/parsley/garlic mix on eggplants and roll up.
EGGPLANT ROLL
Notes: Add mayo or sour cream to walnut parsley mixture
Reviewed by: Kellianne Lauer, A19
53
CRUSTLESS QUICHE
HEIDI & JIM WILTON, A6
Ingredients
7 eggs
1 C grated cheese
1 red pepper
C milk
2 garlic cloves (minced)
zucchini
spices
1 carrot
1 C peas
salt & pepper
onion
C cauliflower
Instructions
CRUSTLESS QUICHE
1. Beat eggs, milk, and spices. Stir in cheese and garlic. Chop all veggies and add.
2. Bake at 350F/180C for 30 minutes.
Notes:
54
BRUSCHETTA
LISA SCORSOLINI, A5
Ingredients
6 ripe tomatoes (diced)
1 small onion (finely chopped)
1 handful fresh basil
1 loaf sliceable bread
3-4 large cloves of garlic (cut in half)
Instructions
1. Combine tomatoes, onions, and basil in a bowl.
2. Drizzle with olive oil, and sprinkle salt & pepper to taste.
3. Toast bread in an oven. When golden brown, immediately take from oven and rub with garlic cloves.
Rub garlic on both sides.
BRUSCHETTA
4. Spread tomato mixture on toasted bread and serve.

Notes:
55
GARLIC BREAD ROUNDS
Ingredients
loaf of French bread [Y] or white crusty bread
olive oil to taste
1 clove garlic (crushed)
other dried herbs to taste
Instructions
1. Cut loaf of bread into rounds
2. Mix olive oil with garlic and other herbs. Brush bread with olive oil.
3. Toast in 350F/180C oven until brown and crunchy.
GARLIC BREAD ROUNDS

Also good: roast whole garlic in the oven for 30 minutes or so in foil (folga) or in a dish with a lid, then
squeeze out the roasted cloves and spread on toasted bread. The garlic gets mushy and delicious and
sweet and it's good.

Notes:
56
WALNUT BEAN PATE
ANDREW MORGAN, A3
Ingredients
1 kg cooked red beans
butter to taste
kg walnuts
4 cloves garlic
salt & black pepper to taste
red pepper to taste
Instructions
1. Grind or mash beans. Grind walnuts. Press garlic. Mix everything together (add butter if you want it)
and spice to taste. Cover and refrigerate. Cut into slices and serve.
WALNUT BEAN PATE

Notes:
57
ONION RINGS
ANDY MOFFATT, A5
Ingredients
4 medium onions
1 T vegetable oil
C flour
t salt
C milk
oil for frying
1 egg
c beer (optional)
Instructions
1. Slice the onions inch thick and separate into rings.
2. Beat flour, T of oil, salt, milk, egg, and beer until batter is smooth.
3. Heat 1 of oil in a skillet
ONION RINGS
4. Dip rings into batter and let them drip off.
5. Fry in a single layer for 2-3 minutes. Remove when brown; drain on napkins or paper.
Makes 6 servings.
Gluten Note: Contains Gluten, but can be easily fixed with substitution APPETIZERS & EASY FOOD:
Notes:
58
DEVILED EGGS
CHRISTY & MATT SCHINDLER, A5
Ingredients
6 hard-boiled eggs
1 T green onion (finely chopped)
1 t spicy mustard [Y]
3 T mayonnaise
1-2 dashes hot sauce (e.g. Tabasco, MiviMex)
paprika
Instructions
1. Prepare 6 hard-boiled eggs. Chill in refrigerator for 15 minutes, loosely covered.
2. Cut eggs lengthwise and carefully scoop out yolks.
3. Place yolks in a bowl and mash with a fork. Add mustard, hot sauce, salt, pepper, and chopped green
DEVILED EGGS
onion. Stir in the mayonnaise.
4. Fill the egg whites with the yolk mixture, and dust with paprika if desired. Cover and refrigerate up to
24 hours.
Notes: I personally don't like green onions, so I would leave this out.
Reviewed by: Susan Linden, A18
59
SAVORY ZUCCHINI PANCAKES
MICHELLE RYAN, A6
Ingredients
2 medium potatoes (shredded, drained, dried: about 2 C)
1 large zucchini (shredded, drained, dried: about 1 C)
2 T fresh dill
3 T flour
2 T green onion
t salt
t pepper
1 egg
SAVORY ZUCCHINI PANCAKES

1 egg white
sour cream
apple sauce
Instructions
1. In a large bowl combine all ingredients except sour cream and applesauce; mix well (mixture will be
wet).
2. Grease a skillet. Place rounded spoonfuls of zucchini mixture into pan. Press lightly to form pancakes.
Cook over medium high heat, turning once, until lightly browned (6-10 minutes).
3. Repeat with remaining zucchini mixture.
4. Serve pancakes with sour cream and applesauce, makes 12 pancakes.
Gluten Note: Contains Gluten, but can be easily fixed with substitution APPETIZERS & EASY FOOD:
Notes:
60
ZUCCHINI & POTATO FRIED WRAPS
ANNA KARAMYAN, LCF
Ingredients
2 large zucchini
3 small potatoes
1 small onion
4-5 cloves of garlic
a big bunch of greens (dill/basil/cilantro/parsley)
ZUCCHINI & POTATO FRIED WRAPS

green onions
red pepper/paprika
t cumin
t coriander
lavash
oil
Instructions
1. Peel and grate potatoes; grate zucchini, mince onion and 3 cloves of garlic.
2. Heat potato/zucchini/onion/garlic in a pot with oil and a C of water.
3. Add spices (cumin, coriander, red pepper/paprika); cut a small handful of green onions and add to
mixture; set aside to cool.
4. Mince greens and green onions, and add remaining finely chopped garlic.

5. Cut lavash into quarters or fifths. Fry a piece of lavash until browned. Fold in half. Spread zucchini
mixture inside and add a good handful of greens. Spread zucchini on top as well, and add more greens.
6. Repeat until all the lavash/potatoes/zucchini/greens are used up. Best eaten hot.

Notes:
61
ROASTED PUMPKIN OR SQUASH SEEDS
THE CUISINE OF ARMENIA
Ingredients
1 C winter squash or pumpkin seeds
t curry powder
salt to taste
1 T oil
ROASTED PUMPKIN OR SQUASH SEEDS

Instructions
2. Halve a pumpkin or squash; remove the seeds and stringy material from the center of the squash.
Wash the seeds while continuing to remove the stringy material. Dry completely.
3. Toss seeds with curry, salt, and oil (if using)
4. Spread in an even layer on a baking pan.
5. Bake for 10 minutes, or until the seeds become crisp and slightly browned. Use squash meat in pie,
bread, or soup.
Notes:
62
FRIED ALMONDS
Ingredients
shelled almonds or whole blanched almonds
olive oil
salt
Instructions
1. Blanch almonds if they haven't been already (place in boiling water for a minute. Drain almonds and
rinse under cold water. Peel at once by squeezing nuts between the fingers until the skins slip off.)
2. Cover the bottom of skillet with oil and heat on medium heat. Add almonds and saut, stirring
frequently, until golden brown on both sides. Drain on absorbent paper, sprinkle with salt and serve.
Store in a tightly covered jar.
FRIED ALMONDS
Notes:
63
SPORTY SUGAR-SPICE NUTS
CINDY BENJAMIN
Ingredients
C sugar
t ground cloves
3 T water
t ground nutmeg [Y]
1 egg white (lightly beaten)
2 C pecan halves
1 t salt
1 C whole unblanched almonds
Instructions
SPORTY SUGAR-SPICE NUTS

1. In a large bowl, combine the sugar, water, egg white, salt, cloves, and nutmeg. Mix well.
2. Add nuts and stir until coated.
3. Spread evenly on a greased baking pan (15101).
4. Bake at 250F/120C for 45 minutes or until golden brown, stirring every 15 minutes.
Spread on a waxed-paper lined baking sheet to cool. Store in an air-tight container.
Notes:
64
DIPS & SPREADS
DIPS & SPREADS
65
TAPENADE
Ingredients
1 C pitted black olives
2 cloves garlic
1 T oregano
2 T lemon juice
4 T olive oil
Instructions
1. Put the ingredients in a grinder to make a paste. Empty in a bowl and store in the refrigerator for
several days. Olive paste should rest at least 2 hours before being served so flavors can infuse.
2. It is great with toasted bread, topped with shredded cheese, or with bruschetta.
Notes:
TAPENADE
DIPS & SPREADS:
66
HUMMUS
ELIZABETH POU, A15
Ingredients
2 C soft cooked chickpeas
- 1 t salt
2-3 cloves garlic (crushed)
C tahini [Y]
4 T lemon juice
C olive oil
1-2 t cumin
red pepper flakes
roasted red peppers
parsley
green onions
dill
tomatoes (fresh or sun-dried)
1 can of black olives
Instructions
1. Mash or pure chickpeas with a little of their cooking or packing water.
2. Combine with the remaining ingredients (using a blender if possible, but a potato-masher will work).
This is the time to add in the red peppers or the olives or the sun-dried tomatoes for extra-tasty
hummus.
HUMMUS
3. Chill and serve with lavash chips or vegetables.
Notes: My favorite recipe calls for 1/3 cup tahini and no cumin, and the olive oil is
DIPS & SPREADS:
drizzled on top of the hummus with a garnish of chopped parsley.

Reviewed by: Donna Grennell, A18
67
RED BEANS WITH WALNUT SAUCE
PATTI HACHIYA, A15
Ingredients
2 cans red beans (or 2 C cooked red beans)
1 medium red onion (chopped)
1 C walnuts (ground)
C finely chopped cilantro
t crushed coriander seeds
3 T red wine vinegar
1 T water
2 T olive oil
t (or more) cayenne pepper
salt
RED BEANS WITH WALNUT SAUCE

Instructions
1. Drain and rinse beans. Put in bowl and mash lightly. Add the onion, walnuts, garlic, cilantro, coriander
seeds, vinegar, water, and oil. Mix well and stir in cayenne and salt.
2. Cover and refrigerate for 6-8 hours before serving. Serve with toasted pita chips.
Notes:
DIPS & SPREADS:
68
ARMENIAN FETA PEPPER DIP
PATTI HACHIYA, A15
Ingredients
8 oz. goat cheese
8 oz. curds
C matsun
C pickled green peppers
C sliced green onion
t lemon peel grated
black pepper (to taste)
olive oil (to taste)
Instructions
1. Mix ingredients and serve with pita chips or toasted lavash chips.
ARMENIAN FETA PEPPER DIP

Notes:
DIPS & SPREADS:
69
ONION DIP
BETTER HOMES & GARDENS, AUG. 2002
Ingredients
2 C onions (coarsely chopped)
2 t fresh dill or parsley
t salt
2 T oil
C sour cream (or thickened matsun)
Instructions
1. In a large skillet cook the onions and salt in hot oil, uncovered, over medium-low heat for 20 minutes,
or until very soft and slightly browned, stirring occasionally.
2. Stir in herbs, cook for 1 more minute.
3. Remove from heat, stir in sour cream, and transfer to serving bowl.
4. Serve immediately with lavash chips.
Or you can just mix a package of Lipton's Onion Soup mix into 1 C sour cream, which is easier but not
as nice, is it?
ONION DIP
Notes:
DIPS & SPREADS:
70
FRESH SALSA
ELIZABETH POU, A15
Ingredients
6 tomatoes
2-4 spicy chile pepper (preferably jalapeno)
2-4 t lime or lemon juice
1 C red onion (finely chopped)
1-2 t cumin
1 t salt (or to taste)
-1 C cilantro (chopped)
roasted tomatoes
red peppers (fresh or roasted)
canned corn kernels
C cooked beans
chipotle pepper [US]
2 T olive or corn oil
Instructions
1. Peel and dice tomatoes (peeling optional).
2. Chop other ingredients finely and mix.
FRESH SALSA
3. Adjust proportions to taste.
4. Let rest for 30 minutes for tastes to blend.
5. Serve with lavash chips or as a garnish. DIPS & SPREADS:
Notes:
71
TACO DIP
Ingredients
1 container sour cream
1 packet taco seasoning (or substitute cumin chili powder/hot paprika and salt for seasoning)
Instructions
1. Stir taco seasoning into sour cream container.
2. Serve immediately with lavash chips.
Notes:
TACO DIP
DIPS & SPREADS:
72
EGGPLANT DIP
ELIZABETH POU, A15
Ingredients
eggplants (2 large or 3 small)
-1 t salt
1-3 cloves garlic
- C matsun
1-2 T lemon juice
Instructions
1. Roast eggplants in a 350F/180C oven until soft (30 minutes or so). Can roast in anon-stick pan on the
stove if you don't have an oven. When soft, cool, then split and scrape insides into a small bowl.
2. Add remaining ingredients and mix well (a potato masher is helpful). Serve with lavash chips or spread
on crackers or bread.
Notes:
EGGPLANT DIP
DIPS & SPREADS:
73
SMOKY EGGPLANT & PEPPER SPREAD
MOOSEWOOD RESTAURANT
Ingredients
1 large eggplant (roasted)
1 large red pepper (roasted)
1-2 garlic cloves (minced)
1 T olive oil
2 lemons (squeezed)
Instructions
1. Roast the eggplant and red pepper.
SMOKY EGGPLANT & PEPPER SPREAD

2. Mix garlic and lemon juice in a bowl and set aside.
3. Scoop eggplant flesh from shell; finely chop roasted eggplant and roasted pepper; combine with garlic
and lemon juice mixture; add olive oil, salt & pepper.
4. Serve at room temperature or chilled; 8 servings. Can be used as a spread on bread, in sandwiches, or
as a pizza topping.
Notes:
DIPS & SPREADS:
74
HOT ARTICHOKE DIP
CAT HARDEE, A7
Ingredients
2 jars of artichoke hearts [Y]
1 tub Viola cheese
2 T mayonnaise
1-2 cloves garlic (minced)
Instructions
1. Chop artichoke hearts into small pieces.
2. Put all ingredients into an oven-safe pot. Bake for 15-20 minutes at 400F/205C, stirring occasionally.
Eat with bread or lavash chips. Makes 6-8 servings.
Notes:
HOT ARTICHOKE DIP

DIPS & SPREADS:
75
GREEK TZATZIKI
SYLVA ETIAN, FORMER CD; REV. MEAGHAN CORWIN, A16
Ingredients
2 C kamats matsun (or regular if you prefer)
4 large cloves garlic (minced)
1 cucumber (peeled and finely chopped or shredded; ideal ratio of cucumber to matsun is 1 cucumber :
1 C kamats matsun)
Optional Ingredients:
2 large green onions (chopped)
2 T olive oil
2 t lemon juice
Instructions
Note: Tzatziki will taste even better if you use thickened matsun or drain the yogurt overnight before
using. You can drain the yogurt by placing it in a strainer lined with a tea-towel, but a drip coffee maker
lined with a coffee filter is much faster and more effective. If not using kamats matsun, you might want
to drain the shredded cucumber so as not to make a mess on the table when eating.
1. Mix all ingredients thoroughly. Cover and refrigerate a few hours. The tzatziki will taste better if you
take it out of the refrigerator and let it sit, uncovered, at room temperature for 30 minutes before
serving.
GREEK TZATZIKI
2. Serve as a dip for pita bread, raw vegetables, or as an accompaniment to Middle Eastern dishes.
Notes:
DIPS & SPREADS:
76
DIETRICH DIP
ELIZABETH POU & ROBERT DIETRICH, A15S
Ingredients
matsun
cilantro
green onions
green pepper
hot pepper
1 clove garlic
cucumber
mushrooms
black pepper
oregano
cumin
coriander
cayenne
chili powder
lemongrass
curry powder
Instructions
1. Thicken the matsun (or buy kamats' matsun). Drain matsun over a bowl in strainer lined with paper
towel or thick napkin, which will take a few hours. Keep the bowl in the refrigerator. If there is not much
DIETRICH DIP
space between the bottom of strainer and the bowl, empty the bowl every hour or so to avoid the liquid
touching the strainer. The resulting product should be thicker than sour cream.
2. Chop fine a generous amount of: cilantro, green onions, & green pepper.
3. Mix the chopped vegetables & optional spices into the matsun. It will taste best if you add some
spices to add flavor and, if desired, heat; e.g. black pepper, oregano, cumin, coriander, cayenne, chili
powder, lemongrass, curry powder, hot paprika, clove of garlic, cucumber, mushrooms, etc.
DIPS & SPREADS:
4. Serve with lavash chips or bread.
Notes:
77
CURRIED CHICKEN SPREAD
BETTER HOMES & GARDENS
Ingredients
3 T mayonnaise
t salt
2 T sour cream
C finely chopped cooked chicken
2 T finely chopped green onion
2 T finely chopped nuts
t curry powder [Y]
chopped fresh parsley (for garnish)
Instructions
1. In a medium mixing bowl combine mayonnaise, sour cream, green onion, nuts, curry powder, and
salt. Stir in chicken.
CURRIED CHICKEN SPREAD

2. Spread chicken mixture over bread (or chill up to 24 hours before spreading: flavor will be enhanced);
sprinkle with parsley, if desired. Good in lavash as a wrap
Notes:
DIPS & SPREADS:
78
PEANUT BUTTER
Ingredients
kg peanuts (roasted)
peanut oil (preferably, otherwise sunflower oil)
salt (to taste)
Instructions
1. Remove red skins from peanuts.
2. Chop peanuts, run through grinder until smooth. Add a few teaspoons of oil if needed to make the
peanut butter smooth and spreadable.
Note: you can also buy commercially made peanut butter in Yerevan at the larger supermarkets, but it is
rather expensive.
Notes:
PEANUT BUTTER
DIPS & SPREADS:
79
SAUCES
SAUCES
80
PIZZA SAUCE
UY TA, A13
Ingredients
C chopped onion
2 T olive oil
1 T chopped garlic
3 medium tomatoes
3 oz tomato paste
2 t Italian seasoning (oregano, thyme, parsley, basil)
1 t salt
t black pepper
C butter
Instructions
1. Saut onions and garlic in oil.
2. Stir in everything else except the butter and bring to a boil.
3. Simmer 5 minutes, turn off heat and then add butter.
Notes:
PIZZA SAUCE
SAUCES:
81
SAUCE VERACRUZANA
PATTI HACHIYA, A15
Ingredients
2 t canola oil
1 bay leaf
1 medium onion (halved & thinly sliced)
2 jalapeno peppers (seeded & thinly sliced or to taste)
1 lb. shrimp (16-20/lb) or 1 lb sliced chicken or sliced beef or fish
3 medium tomatoes (diced)
C thinly sliced pitted green olives
1 lime (cut in wedges if you can find one)
Instructions
1. Heat oil in large pan. Add bay leaf and cook for 1 minute.
2. Add onion, jalapeno and garlic and cook for 3 minute stirring until soft.
3. Add desired meat or fish. Stir in tomatoes and olives.
4. Bring to a simmer, reduce heat and cook until tomatoes are almost broken down, 2-3 minutes more.
Remove bay leaf.
SAUCE VERACRUZANA
5. Serve with lime wedges. Serves 4 (about 1 cup each)
Notes:
SAUCES:
82
SWEET & SOUR SAUCE
LINDSEY SMITH, A9
Ingredients
C sugar (white or brown)
1 T corn starch [Y] or potato starch
1 T soy sauce [Y]
C apple vinegar
t garlic powder or 2 garlic cloves (minced)
C orange juice
t ground ginger [Y]
C green pepper (finely chopped)
Instructions
1. In a small sauce pan combine sugar & starch. Stir in vinegar, orange juice, green pepper, soy sauce,
garlic (powder), and ginger.
2. Cook and stir until thick and bubbly. Cook and stir 2 minutes more.
3. Serve with warm egg roll or rice or anything else that could use a sweet-sour sauce.
Makes 1 cups or 20 servings.
SWEET & SOUR SAUCE

Notes:
SAUCES:
83
PLUM SAUCE
HEIDI & JIM WILTON, A6S
Ingredients
7 plums (peeled and pitted)
3 T sugar
t salt
1 t mint (crushed)
Instructions
1. Bring ingredients to a boil until syrupy. Great over cooked wheat and chicken (harisa).
Notes:
PLUM SAUCE
SAUCES:
84
BECHAMEL
ANDY MOFFATT, A5
Ingredients
2 T butter
salt
1 bouillon cube
2 T flour
red pepper (to taste)
1 C milk
Instructions
1. Melt butter in a saucepan. Stir in flour and cook (about 2 minutes), stirring constantly until paste
cooks and bubbles a little. Don't let it brown, or you will have a roux on your hands.
2. Add hot milk, continue stirring as sauce thickens; bring to a low boil.
3. Add salt, red & black pepper, and bouillon cube (or broth) to taste. Lower heat, cook, stirring 2-3
minutes. Remove from heat. Serve with eggs or biscuits, or use as a base for mac & cheese. Makes 1
cup.

Notes:
BECHAMEL
SAUCES:
85
MUSHROOM SAUCE
KENNI-LOU WALKER, A10
Ingredients
2 C mushrooms (finely chopped)
2 t olive oil (or 1 T butter which will give a slightly nicer flavor)
1 small onion, chopped
2-3 T flour
C milk
Instructions
1. Heat olive oil in a large skillet; add mushrooms & onions and saut.
2. Slowly add just enough flour until oil is absorbed; cook 2 minutes on low heat.
3. Gradually add milk, stirringly continuously with a fork until desired consistency is reached. If this is
done slowly enough the results will be smooth; add salt & pepper to taste and cook an additional 5-7
minutes. Do not add too much milk or the sauce will be runny, but do not add to little or it will be an
unpleasant paste instead of a sauce.
4. If the mixture thickens too much during cooking, add a small amount of milk to thin it; also, if you are
going to use over chicken, you can use chicken broth to thin the sauce. Serve with pasta, cooked & de-
boned chicken, or other cooked meat, especially if the meat is dry.
MUSHROOM SAUCE
Notes:
SAUCES:
86
CHEESE BEER SAUCE
TERESA KORNEGAY, A2
Ingredients
4 T butter
C beer
t salt
C flour
t red pepper
kg meltable cheese
1 C milk
Instructions
1. Melt butter in a saucepan; add salt & red pepper; cook for one minute.
2. Gradually add milk and beer. Cook, stirring constantly, and add flour until sauce thickens.
3. Stir in cheese until melted. Serve over toast with grilled tomatoes and poached or fried eggs.

Notes:
CHEESE BEER SAUCE

SAUCES:
87
HOLLANDAISE
CHRISTY & MATT SCHINDLER, A5S
Ingredients
3 egg yolks
1 T lemon juice
100 g butter (melted)
2 T hot water
dash of cayenne pepper
salt to taste
Instructions
1. Use a double boiler or a metal bowl placed over hot, but not simmer water. Put egg yolks in the boiler
top and beat with a wire whisk until smooth.
2. Add the lemon juice and gradually whisk in the melted butter, pouring in a thin stream.
3. Slowly stir in 2 T hot water, cayenne, and salt. Continue to mix for 1 minute. The sauce should be
thickened. Serve immediately, or hold over warm water for up to an hour, but don't keep it too long
with refrigerating it.
Notes:
HOLLANDAISE
SAUCES:
88
WHITE WINE CREAM SAUCE
Ingredients
1 onion (chopped)
1 t butter
8 oz cream cheese (or curds)
C water or C water + bouillon cube or C stock
C white wine [Y]
1 C basil
C cheese (grated)
pepper to taste
Instructions
1. Saut onion, garlic and butter about 5 minutes
2. Add cream cheese until melted
3. Stir in stock and wine, add basil and coat pasta
WHITE WINE CREAM SAUCE

4. Sprinkle cheese and pepper on top. Toast with wine and fresh bread
Notes:
SAUCES:
89
FRESH TOMATO SAUCE W/ RED WINE
Ingredients
C olive oil
C basil leaves (torn in half)
4 cloves garlic (minced or pressed)
2 t dried oregano
2 kg tomatoes (coarsely chopped)
salt and pepper to taste
C red wine
pinch of sugar
C parsley (coarsely chopped)
Instructions
1. Heat the olive oil in a pan. Saut garlic 3-4 minutes.
FRESH TOMATO SAUCE W/ RED WINE

2. Stir in tomatoes and wine, then the remaining ingredients. Simmer uncovered, stirring occasionally,
about 30 minutes.
3. Serve immediately. Unused portion can be frozen; makes about 7 cups of sauce.
Notes:
SAUCES:
90
BASIC, FRESH TOMATO SAUCE
HEATHERLY LEWIS, A3
Ingredients
6 tomatoes (peeled and seeded)
1 clove of garlic (crushed)
salt
1 bay leaf
1 or 2 T butter or oil
black pepper
1 t crushed dried thyme
1 T chopped parsley leaves
1 onion (sliced)
1 T chopped fresh basil
sugar
2 thinly sliced carrots
2 C grated cheese
Instructions
1. In a saucepan, saut onions and garlic (and optional carrots) in the butter or oil for 2 minutes.
BASIC, FRESH TOMATO SAUCE

2. Add tomatoes, bay leaf, thyme. Bring the mixture to a boil over medium heat, crushing the tomatoes
lightly. Stir often and cook uncovered for 10 minutes until the tomatoes have a thick pulp.
3. Remove and discard the bay leaf. Stirring occasionally, cook uncovered over low heat for 10 minutes,
until the sauce is reduced to the required consistency.
4. Add the basil, parsley, black pepper, salt, and sugar to taste.
Notes:
SAUCES:
91
FRESH TOMATO SAUCE W/ WHITE WINE
KATHY KACEN, A10
Ingredients
2 large tomatoes (cut into chunks)
2 cloves of garlic (peeled and cut into pieces)
olive oil
C white wine [Y]
C Mozzarella cheese [Y]
1 C chicken (cooked and diced)
Instructions
1. Boil water and start cooking the spaghetti or linguine pasta.
2. In a frying pan, heat olive oil and saut garlic. Add tomatoes and cook for a few minutes. Stir in
FRESH TOMATO SAUCE W/ WHITE WINE

chicken and white wine.
3. Drain pasta and throw in with tomato mixture.
4. Cut cheese into small chunks and toss mixture together. Serve with garlic bread and the rest of the
white wine.
5. Other things can also be added olives, onions, spinach, peppers, etc
Notes:
SAUCES:
92
SPICY-CREAMY TOMATO SAUCE
ANN CAPLE, A8
Ingredients
1 kg tomatoes (peeled and chopped) or 2 C tomato paste
4 sweet peppers (cleaned and chopped)
2 medium onions (minced)
1 spicy pepper (cleaned and chopped)
2 garlic cloves(minced)
t each salt and pepper
C fresh basil (chopped)
2 t oregano
2 T olive oil
2 big spoonfuls tomato paste
C water
1 T sugar
-1 C sour cream (for creamy sauce)
eggplant (chopped and peeled)
zucchini
a few dashes of Tabasco
SPICY-CREAMY TOMATO SAUCE

Instructions
1. Saut onion and garlic in olive oil until onions turn clear.
2. Add green and hot peppers and water. Simmer for 5 more minutes to soften peppers.
3. Add the remaining ingredients and simmer hour.
4. Add optional sour cream.
Notes:
SAUCES:
93
PENNE ALLA VODKA SAUCE
Ingredients
2 T butter
1 shallot (minced)
20 fresh basil leaves
1 C vodka
1 C chicken stock
1 can crushed tomatoes
C cream
Instructions
1. Saut garlic and shallots add vodka and reduce. (alcohol cooks off)
2. Add stock and tomatoes simmer
3. Add cream and let it bubble a bit, remove from heat. Add basil.
4. Pour over cooked penne.
PENNE ALLA VODKA SAUCE

Notes:
SAUCES:
94
BOLOGNESE SAUCE
Ingredients
2 onions
4 celery stalks
2 carrots
5 cloves garlic thinly sliced
1 lbs ( kilo) ground pork
1 lbs ( kilo) ground beef
6 oz tomato paste
1 C water
1 C milk
1 C white wine
1 t thyme
Salt and pepper to taste
Instructions
1. Finely chop onions, celery stalks, carrots and add garlic. Cook all over moderate heat in 2 T olive oil
until soft (about 5 minutes)
2. Add meat to veggie mixture and saut until meat is cooked.
3. Add tomato paste cook until mixed.
BOLOGNESE SAUCE
4. Add remaining ingredients and mix with favorite pasta.
Gluten Note: Notes: Sauces

SAUCES:
95
YOU WONT BE SINGLE FOR LONG VODKA
CREAM PASTA
ADAPTED FROM RACHEL RAY
Ingredients
1 t extra-virgin olive oil (once around the pan in a slow stream)
YOU WONT BE SINGLE FOR LONG VODKA CREAM PASTA

1 t butter
2 shallots (minced)
1 C vodka
1 C chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 oz pasta, such as penne rigate
C heavy cream
20 leaves fresh basil (shredded or torn)
Instructions
1. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saut shallots for 3
to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady
stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock,
tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
While pasta cooks, prepare your salad or other side dishes.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot
pasta with sauce and basil leaves.

Notes:
SAUCES:
96
GRAVIES & MARINADES
GRAVIES & MARINADES
97
MUSHROOM GRAVY
LINDSEY SMITH, A9
Ingredients
2 T vegetable oil
kg fresh mushrooms (finely chopped)
3 T soy sauce [Y]
pinch black pepper
1 C hot potato water (from boiling potatoes for mashed potatoes)
2 T corn starch [Y] or potato starch (dissolved in C cold water)
Instructions
1. Heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Saut, stirring
continuously, until mushrooms are tender.
2. Add the potato water and bring to a boil. Slowly stir in corn/potato starch mixture and cook at a low
boil, continuing to stir, until the gravy is thick and clear. Serves 4.
MUSHROOM GRAVY
Notes:
GRAVIES & MARINADES:
98
GRAVY (FROM MEAT DRIPPINGS)
Ingredients
2 T meat drippings (from roasted or pan-fried meat)
1-2 T flour
1 C stock (water+ bouillon cube or milk or wine or just water)
Instructions
1. Add the flour to the hot meat drippings and cook over medium heat for 2-3 minutes, whisking
constantly.
GRAVY (FROM MEAT DRIPPINGS)

2. Slowly add the liquid, whisking constantly. Bring to a boil; reduce heat and continue cooking until
thickened. Thin with additional liquid if desired.
Gluten Note: Contains Gluten, but can be easily fixed with substitution
Notes:
99
BASIC STEAK MARINADE
BEN CUNNINGHAM, A9, AARON MARTINEZ & SALENA BAILEY, A10S
Ingredients
1 C oil
3 cloves garlic
2 T vinegar
2 T soy sauce [Y]
salt & pepper
Instructions
1. Rub and massage steak with very liberal amounts of salt & pepper.
2. Pour oil, chopped garlic cloves, vinegar, and optional soy sauce in a bowl or Ziploc
bag; brush off excess salt & pepper from steak and put it into the oil solution.
BASIC STEAK MARINADE

3. Marinate in the refrigerator overnight; remove the next day a few hours before cooking; grill, fry, or
broil over high heat.
Notes: Every time I buy beef here, I get sick. Not sure why this recipe is even here
when it's nearly impossible to buy good meat.
100
YELLOW & PURPLE CHICKEN MARINADE
ANGUS ANDERSON, A6
Ingredients
C green onion (chopped)
C basil (chopped)
1 lemon (squeezed)
2 T oil
salt & pepper
YELLOW & PURPLE CHICKEN MARINADE

Instructions
1. Mix and rub on chicken before cooking.
Notes:
101
YEASTED BREADS
Yeasted bread are a source of delight and joy, both in the making and the eating, but there are a few
things you should keep in mind when working with yeast:
1. Always store yeast in an airtight container or Ziploc bag, preferably in the refrigerator.
2. 2 T yeast is equal to one packet of American yeast (if you are used to using yeast in packets).
3. If proofing yeast, test the liquid temperature by running the liquid over the inside of your wrist. If it
feels hot, it's too hot for the yeast and will kill them, spoiling your baking. If it feels lukewarm, it's
probably too cold and the yeast won't grow.
4. Recipes call for yeast need some form of sugar and salt. Sugar is food for yeast, which is actually a
living organism and needs to eat. Salt keeps the yeast from growing too much.
YEASTED BREADS
102
YEAST BREAD
HEATHERLY LEWIS, A3
Ingredients
1 T yeast
1 C warm water
2 T sugar
3 t salt
2 T oil
3 C flour
Instructions
1. Dissolve yeast in warm water with sugar, salt, and oil. Let sit for 5 minutes until it froths (this is
proofing the yeast, making sure they are still alive and able to leaven).
2. Add yeast mixture to half the flour and beat vigorously to develop gluten. Dough should smooth out
and become a bit stringy.
3. Add remaining flour to get a thick dough. Flour your hands and kneading surface and knead dough for
8 minutes, folding and turning to knead all parts evenly. Add more flour when dough becomes sticky. It
will be springy when done.
YEAST BREAD
4. Shape the dough into a place in a well-oiled pot. Press the dough out to touch the edges and grease
the top of the loaf. Cover and set in a warm place for an hour or until doubled in size.
5. Bake at 350F/180C for 30-35 minutes. Cool 5-10 minutes before cutting.

Notes: YEASTED BREADS:
Variations:
Cinnamon-Raisin: add C raisins, 2 t cinnamon, & C sugar to the yeast water.
Nutty/Fruity Oatmeal: replace 1 C flour with 1 C oats; add 1 C chopped nuts/dried
fruit.
Marisa: try removing 1/2 cup flour
103
YEAST PIZZA DOUGH
Ingredients
4 C flour
2 T oil
1 C lukewarm
1 heaping T yeast
1 C water
2 t salt
Instructions
See recipe for matsun/beer pizza dough as it's tasty, quick and doesn't require rising.
1. Mix flour and salt in a large mixing bowl.
2. Make a small crater in the middle of the flour with a cup.
3. Add yeast into the middle of the flour bowl and pour lukewarm water over it making a lake (like
Crater Lake, you know).
YEAST PIZZA DOUGH

4. Let yeast work for 15 minutes, then add the remaining water and oil.
5. Knead and mix dough well using a rubber spatula or your hands. When properly kneaded the dough
will be elastic.
6. Form the dough into a single ball and place it in a large and lightly oiled bowl. Cover the bowl with
saran wrap or a damp towel and keep in a warm place until it rises to double its original size.
7. Split the dough into 4 pieces, roll dough flat into disks and then make pizza.
YEASTED BREADS:

Notes: There is a Beer Bread/ Pizza Dough in the next section for those who don't
want to wait.
104
BAGELS
PC SENEGAL COOKBOOK
Ingredients
8 C flour
2 C warm water (divided)
1 T salt
C oil
3 T sugar (divided)
2 eggs (beaten; can use 4 eggs if you like eggy bagels)
2 T yeast
poppy seeds
sesame seeds
onion
cinnamon/raisins
Instructions
1. Sift together dry ingredients (but only 1 T sugar).
2. Soften yeast in . C warm water.
3. Add oil to remaining water and stir both into the flour mixture. Add eggs (cinnamon/raisons/onions
can be added now if desired) and stir briskly to form a ball of dough. Knead on a lightly floured board for
10 minutes. This must be a firm dough. Add more flour if necessary.
4. Place in an oiled bowl, cover with a cloth, and let rise 1-2 hours until double. Punch dough down and
knead briefly in bowl.
5. Using butter or oil to keep dough workable, pinch off small balls of dough (about 3 in diameter or
BAGELS
smaller). Roll dough between hands or on a board until you have a rope about 6 long and 1 thick.
Pinch the ends together so they are well-sealed and you have a doughnut (or bagel, really).
6. While you're shaping the bagels, have a liter of water with 2 T sugar in it heating. Once the water is
boiling, drop in bagels, a few at a time. Let rise to the surface and boil one minute, then flip and boil 1
minute on the other side.
7. Remove and place on a lightly oiled cookie sheet. You can now sprinkle sesame or poppy seeds, or a
YEASTED BREADS:
finely chopped onion. Bake at 425F/220C for 15-20 minutes or until golden brown.
Note: you can also let the bagels rise a second time after boiling for 30 minutes.

Notes:
105
PRETZELS
Ingredients
1 C warm water
1 T yeast
1 t salt
4 C flour
2 t sugar
1 egg (omit for vegan recipe)
Instructions
1. Mix yeast and sugar with water, let set for 5 minutes, add flour and salt.
2. Knead with additional flour and roll into shapes. Brush with egg (optional) and sprinkle with salt.

Notes:
PRETZELS
YEASTED BREADS:
106
ENGLISH MUFFINS
PC SENEGAL COOKBOOK
Ingredients
1 C warm beer
C dry milk
1 egg
1 T yeast
1 t sugar
1 t salt
1 C water
1 T oil
4 C flour
Instructions
1. Pour warm beer into a bowl and sprinkle yeast over it. Stir in water, dry milk, sugar, oil, egg, and salt,
and enough flour to make the dough like a soft sponge when well-mixed. Set bowl in a warm spot and
let rise for 1 hour, stirring well occasionally.
2. Add remaining flour and beat well. Cover and let dough rise again until doubled.
ENGLISH MUFFINS
3. Turn out on lightly floured board and pat the dough until it's inch thick. Cut into 3 rounds, cover,
and let rise until double.
4. Cook on well-greased warm skillet for about 15 minutes on each side, turning muffins and adjusting
heat if they're getting brown too fast. Cool a little, then split in half with a fork.
Gluten Note: Contains Gluten as an integral part of the recipe. YEASTED BREADS:
Notes:
107
BUTTERMILK SWEET DOUGH
Ingredients
2 T yeast
C warm water
1 C matsun
2 eggs
6 C flour
C butter
C sugar
2 t baking powder [Y] or 1 t baking soda
2 t salt
Instructions
1. Dissolve yeast in water. Add other ingredients (flour last) and keep adding enough
flour so that the dough can be handled.
BUTTERMILK SWEET DOUGH

2. Knead dough for 5 minutes, let rise at least 1 hour and bake at 375F/190C for20-25 minutes until
brown. (Brush with egg before baking if desired).

Notes:
YEASTED BREADS:
108
YEAST BISCUITS
FANNIE FARMER COOKBOOK
Ingredients
4 T butter
1 T yeast
2 T sugar
C warm water
2 t salt
6 C flour (approx.)
2 C warm milk
1 T butter (melted)
Instructions
1. Mix butter, sugar, salt, and milk in a large bowl and let cool to lukewarm. Stir the yeast into the warm
water and let it stand for 5 minutes.
2. Add 3 C flour and the dissolved yeast to the butter/sugar/salt/milk mixture and beat vigorously for 2
minutes. Cover and let rise in a warm place until it doubles in size. Stir the dough vigorously and add as
much of the remaining flour as necessary in order to knead the dough.
YEAST BISCUITS
3. Turn onto a lightly floured board, knead for a minute or two, then let rest for 10 minutes. Resume
kneading until smooth. Using a rolling pin, roll out on lightly floured board until it is inch thick, cut into
rounds. Arrange in a buttered pan. Brush sides with melted butter so that they'll separate easily after
baking. Cover and let rise again until doubled in size.
4. Preheat oven to 425F/220C; bake for 12-15 minutes.
YEASTED BREADS:
Notes:
109
SOURDOUGH STARTER
Ingredients
1 C flour
1 C water
Instructions
1. In a glass jar, mix both ingredients and stir with a wooden spoon. Loosely cover and set in a warm but
not a hot place. Every day, stir once with a spoon. Usually after a week the starter is fermented and
ready to use to make bread. It should have a nice yeasty smell.
2. Store in the refrigerator and feed every week. If not making bread, discard half of the starter and add
2 T water and 2 T flour, stirring well. This feeds the yeast and can keep your starter going indefinitely.
The longer you keep it, the more sour it will be.
SOURDOUGH STARTER
Notes:
YEASTED BREADS:
110
SOURDOUGH BREAD
Ingredients
C warm water
1 t salt
1 C sourdough starter
2 C flour
1 t yeast
Instructions
1. Dissolve yeast in water, let stand 5 minutes.
2. Mix flour and salt in a large bowl.
3. Add water mixture, then sourdough starter.
4. Knead for 10 minutes on a lightly floured board.
SOURDOUGH BREAD
5. Please in a greased bowl, cover, and let rise in a warm place until doubled in bulk.
6. Punch down dough, and form into a loaf.
7. Place dough in a greased loaf pan (or on a greased baking sheet), cover and let rise until doubled in
bulk.
8. Bake at 375F/190C for about an hour, or until loaf sounds hollow when tapped.
YEASTED BREADS:

Notes:
111
FOCCACIA BREAD
EMILY YOST, A19
Ingredients
3 C all-purpose flour
1 envelope Fleischmann's Rapid Rise Yeast
1 tablespoon sugar
1 t salt
C extra virgin olive oil (divided)
1 C very warm water (120 degrees F to 130 degrees F)
2 T shredded cheese
2 tablespoon Italian Herb Seasoning
Instructions
Mix flour, undissolved yeast, sugar 1T Italian Seasoning and salt in a large bowl. Add 2 tablespoons olive
oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan. Cover. Let rise until
doubled, about 30 minutes. Poke multiple holes into the dough using the handle of a wooden spoon.
Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning.
Cover. Let rise an additional 15 minutes while oven preheats to 375 degrees F. Bake 30 to 35 minutes
until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with additional olive
oil for dipping.
FOCCACIA BREAD
Notes:
YEASTED BREADS:
112
NO-KNEADING FOCACCIA BREAD
COOKS ILLUSTRATED
Ingredients
Biga:
C flour
C warm water (100-110 degrees)
t yeast
Dough:
2 C flour + more for shaping
1 C warm water
1 t yeast
Kosher salt
4 T olive oil

2 T rosemary
Instructions
1. For Biga: Combine flour, water and yeast in a large bowl. Stir with a wooden spoon until you have a
uniform mass with not dry flour. Cover with plastic and let stand at least 8 hours (up to 24, the longer
the better). Or store in the fridge for up to 3 days.
2. Stir flour water and yeast into biga until you have a uniform mass and no dry flour remains. Let stand
15 minutes.
3. Sprinkle 2 tsp salt over the dough and stir until thoroughly incorporated. Cover with plastic and let
stand 30 minutes. After 30 minutes, coat a rubber spatula in olive oil, fold partially risen dough over
itself by lifting dough over itself and folding edges of the dough toward the middle. Turn bowl 90
degrees, fold again. Turn bowl and fold dough 6 more times (for a total of times). Cover with plastic and
let stand 30 minutes. Repeat folding, turning and rising 2 more times for a total of three 30 minute rises.
YEASTED BREADS:
4. Transfer dough to a well floured surface. Lightly dust top with flour and divide the dough in 1/2.
Shape each into 5-inch rounds by gently tucking under edges. Here the recipe says to put the dough into
round cake pans, but I baked them in a rectangle shape on my black pan and it was fine. Transfer dough
into two 9-inch round cake pans that you have coated each with 2 Tablespoons of olive oil and sprinkled
with kosher salt. Coat one side in oil and flip and coat the other side. Cover with plastic and let stand 5
minutes. Preheat oven to 450 degrees.
113
5. Press dough toward the edges of the pan. My dough was runny so I had to keep pushing it back
toward the center, this is when I made them into rectangular shapes. Using a fork poke 25-30 holes into
the surface of the dough, popping any large bubbles. Sprinkle on rosemary and let dough rest 5-10
minutes.
6. Bake 25-28 minutes until golden brown on top. Remove, let cool and brush with remaining olive oil
from the pans.

Notes:

YEASTED BREADS:
114
STUFFED FOCACCIA BREAD
EMILY HAAS, A17
Ingredients
Dough:
3 t dried yeast
1 C warm water-about body temperature but not hot!
t sugar
3 C flour
3-4 cloves garlic
1 t rosemary + any other spice you might like (try fennel, sage, etc.)
t salt
4 T olive oil
Filling (you can get pretty creative here; this is just what I liked!):
Traditionally very cheesy
up to 4+ C of cheese, but not necessary
- C chopped kalamata olives

C caramelized onions*
C chopped fresh basil
C chopped and seeded tomatoes
t ground pepper
4 cloves chopped garlic
Topping:
Brush olive oil over finished pie
Dried basil to garnish
A pinch of salt
Instructions
Stir dried yeast into warm water, sprinkle in sugar. Dont over stir, it will disturb the yeast. Allow yeast
to become frothy, about 10 minutes.
YEASTED BREADS:
Mix together other dry dough ingredients and make a well in the center. Pour liquid dough ingredients
into well and slowly dram in dry to mix well. Knead 5-8 minutes on a floured surface until you reach
a velvety texture. Place dough in a lightly oiled bowl and cover with a damp cloth. Set in a warm, not
drafty place for 45 minutes, or until dough has doubled. Punch down dough, split into 2 equal parts.
Roll out dough into 10-inch (25 cm) discs.
Spread filling ingredients (and half of cheese) on 1st round. Cover with 2nd disc and fold over edges.
115
Make sure no filling is coming out of sides and that they are well sealed. Brush with olive oil and salt,
basil if desired and bake at 430 F/220C for about 30 minutes, or until top is brown and crispy.
*To caramelize onions, cut into rings and saut in hot pan with plenty of oil and a pinch of salt. If you
add white wine just as the beginning and let oil evaporate, you will get a little more sugary flavor. Stir
onions consistently until brown and well cooked.

Notes:

YEASTED BREADS:
116
PIZZAS, TORTILLAS, BISCUITS, & CRACKERS
PIZZAS, TORTILLAS, BISCUITS, & CRACKERS
117
BEER BREAD/PIZZA DOUGH
Ingredients
3 C flour (+ more for dusting)
1 T baking powder (1 t baking soda)
t salt
1 C beer
Instructions
1. Mix dry ingredients. Add beer. Mix. Divide dough in 2 and roll out on a lightly floured board.
3. Add pizza toppings and bake.

Notes:
BEER BREAD/PIZZA DOUGH

PIZZAS:
118
MATSUN PIZZA DOUGH
Ingredients
5-7 C flour
- bottle of matsun (-1 C)
2 t soda
2 t salt
C boiling water
Instructions
1. By hand mix matsun, salt, soda, and flour until dough is moist but still crumbly.
2. While kneading, add water; continue kneading until dough is in a ball; if dough is too sticky, add more
flour.
3. Roll dough out (with a rolling pin or empty wine bottle) until very thin.
4. Add toppings and bake at 375F/190C until the dough is light brown.
To make breadsticks, roll dough into shape, dip into garlic butter and Italian spices. Bake and turn over
once while cooking.
MATSUN PIZZA DOUGH

Notes:
PIZZAS:
119
PIROSHKI
HEATHERLY LEWIS, A3
Ingredients
Filling Ingredients:
potatoes
butter
salt
pepper (red & black)
fresh herbs to taste
Dough Ingredients:
matsun
PIROSHKI
1 t soda
salt
flour
oil (to fry with)
Instructions
For dough:
PIZZAS, TORTILLAS, BISCUITS, & CRACKERS:

Mix matsun, soda, and salt. (Use matsun in proportion to how many piroshki you want; start with - of
a liter jar)
Add flour until the dough no longer sticks to your fingers. Roll the dough out on a floured surface,
flipping it a few time. Leave it thick enough to be stretched a little and still old a filling
For filling: Peel and boil potatoes until verysoft. Add butter, salt, pepper, herbs, etc. to taste. Mash well.
Cut out squares or pieces using the mouth of a jar. Stretch pieces to about twice their size. Put a line of
filling down the middle and close like a burrito; fold top ends over first, then pinch together the two
longer ends. Don't leave any holes or the filling will escape. Deep fry in oil until brown. Makes 16-20
Variations: Jam, cooked fruit, and meat can also be used as fillings. These can also be baked

Notes:
120
KHACHAPURI
Ingredients
2 C warm water
4 eggs
6 T vodka
6 T red wine vinegar
6 T oil
1 t salt
1 C butter, (divided)
cheese to taste
KHACHAPURI
Instructions
1. Mix together water, 2 eggs, vodka, red wine vinegar, oil and salt. Mix in flour one cup at a time until
you have a sticky doughy.
2. Knead the dough into a roll and divide into four sections. In each flattened section fold in 100 grams
( cup) butter.

3. Put all four sections in the fridge (covered) for 20 minutes
4. Remove and roll each section out slightly. Place back in the fridge for 20 minutes
5. Repeat rolling, fridge for 20 minutes, and remove.
6. Break up cheese so it is clumpy
7. In a separate bowl mix together two eggs.
8. Roll each section of dough into a large, flat square. Sprinkle with cheese and roll.
Flatten just slightly with a rolling pin and spread egg over the top.
9. Cut into rectangles and place on a hot pan. Bake until golden brown

Notes:
121
FLOUR TORTILLAS
Ingredients
4 C flour
t salt
C oil
1 C warm water
Instructions
FLOUR TORTILLAS
1. In a large mixing bowl, combine all of the ingredients and of the water. Mix together with your
hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If
necessary, add additional flour or water as needed.
2. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again,
continuing the process until you have 8 equal portions. Roll each piece in a ball, place them on a lightly
floured surface, and cover with a damp cloth.
3. Heat a griddle or cast iron pan to medium heat. Roll out dough, one piece at a time, to inch

thickness. Place on round of dough on the griddle and cook each side for 30 seconds. Take care that the
griddle is not too hot or the tortillas will scorch. Continue process with the remaining dough.
Note: you can also use lavash for most occasions when a tortilla would be used.

Notes: The baking powder can be replaced with yeast
122
BISCUITS
JESSICA & ERIC GLENTZER, A10S
Ingredients
3 C flour
1 C milk
6-8 T shortening or butter
2 T baking powdered [Y]
1-2 t salt (or more if butter is not salted)
C sugar (optional)
Instructions
BISCUITS
2. Mix dry ingredients (add optional sugar if you want to use the biscuits as a base for strawberry short
cake); cut cold butter into the mixture until is looks crumbly. Stir in cold milk, work dough as little as
possible.

3. Pat out on a flat surface and cut into rounds with a floured glass. Bake for 10-12minutes.

Notes:
123
DUMPLINGS
Ingredients
3 C flour
4 T baking powder [Y]
t pepper
C shortening or margarine
1 t salt
1 C milk
Instructions
1. Measure flour, baking powder, salt and pepper in medium bowl. Cut in shortening or margarine. Stir
DUMPLINGS
in just enough milk until soft dough forms.
2. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10 minutes, uncovered.
Cover and cook an additional 10 minutes.
Or just mix 2 eggs, 1 t salt, 1 C flour, 2 T water, and drop in boiling soup)

Notes:
124
CORN MEAL DUMPLINGS
JOY OF COOKING
Ingredients
1 C corn meal [Y]
C flour
t salt
2 eggs (beaten)
C milk
1 T butter (melted)
Instructions
1. In a bowl, combine corn meal, flour, baking powder, and salt.
2. In another bowl, combine eggs and milk.
3. Combine eggs mixture with flour mixture; stir in butter.
4. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10
minutes, uncovered. Cover and cook an additional 10 minutes.
CORN MEAL DUMPLINGS

Notes:
PIZZAS:
125
WHITE CRACKERS
Ingredients
2 C flour
2 T butter (chilled)
1 T sugar
C milk
2 t salt
WHITE CRACKERS
Instructions
2. Combine flour, sugar, and t salt in a mixing bowl. Mix well.
3. Cut butter into small pieces and add to dry mixture. Use fingers to cut the bits of butter into the dry
mixture until it looks like fine crumbs. Slowly stir in milk, adding enough so the dough pulls way from the
sides of the bowl. It should be soft and pliable, not wet or sticky.

4. Divide the dough in half and lightly dust a rolling surface with flour. Roll each half of the dough out to
a square approximately 1313 inches and thinner than inch.
5. Trim the edges and place on an ungreased cookie sheet. Use a sharp knife to score 2 squares.
Sprinkle with remaining salt
6. Bake 6-8 minutes or until edges are slightly brown. Take out of oven and turn. Bake another 5-6
minutes until edges are browned. Remove and slide onto cooling rack. When cooled, break up and place
in an airtight container. Will keep for several weeks.

Notes:
126
OATMEAL CRACKERS
Ingredients
2 C oats
C cold water
salt to taste
OATMEAL CRACKERS
Instructions
2. Stir 2 C oats with water in a bowl until dough holds together. Sprinkle table top with oats and turn
dough on top. Roll to inch thickness, moving and lifting as needed to prevent sticking. Sprinkle more
oats to cover top and bottom. If dough cracks, push together to seal. Trim edges and cut in half.
3. Lightly sprinkle salt over top and score dough into 1 inch squares.
4. Bake 30 minutes, turn over, and bake an additional 15-20 minutes. To prevent edges from curling,

press with a spatula during baking. Cool on racks, break up and serve. Store in an airtight container.

Notes:
127
BEST CORNBREAD
MICHAEL ZIER, A18
Ingredients
1 C yellow cornmeal
C white sugar
1 t salt
3 t baking powder
BEST CORNBREAD
1 egg
1 C milk
C vegetable oil
Instructions
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and
vegetable oil until well combined. Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf
comes out clean.

Notes:
128
LAVASH CRUST PIZZA
JUDY SMITH, A19
Ingredients
3 pieces of lavash
cheese
sauce
assorted toppings
Instructions
Take 2 pieces of lavash of whatever size you want, grate Lori or other cheese between slices and bake in
oven until cheese melts and acts as glue between the 2 pieces of lavash . Lavash will be slightly crispy.
Place another slice of lavash on top of 2 crispy ones, then add sauce, toppings of your choice, more
cheese, etc. Bake in hot, hot oven until cheese is bubbly. Enjoy a crisp, thin crust, pizza out of your own
kitchen!! I use the broiler pan in my small oven but these could be made any size or shape. I pre-cook
onions, olives and fresh mushrooms on the stove top before putting on pizza, then add tomatoes, black
olives, sausage, etc. Any toppings are fine.
Gl uten Note: Contains Gluten as an integral part of the recipe.

Notes:
LAVASH CRUST PIZZA

PIZZAS:
129
BLUE CHEESE SCALLION DROP BISCUITS
ADAPTED FROM GOURMET
Ingredients
Note: If youre blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar.
2 t baking powder
2 t sugar
t baking soda
1 t salt
6 T ( stick or 3 ounces) cold unsalted butter (cut into -inch cubes)
BLUE CHEESE SCALLION DROP BISCUITS

1 C crumbled blue cheese
4 scallions (finely chopped)
1 C well-shaken buttermilk (or you can make your own)
Buttermilk:
1 C milk
1 T lemon juice or vinegar (white preferred)
Instructions
These are everything a good drop biscuit should be; super speedy to make (one bowl!), with a golden
craggy crust and soft interior. I (only) made a couple changes to this. Based on responses on the original
recipe, I added an additional scallion and because I completely missed the ingredient when I read the
recipe, I didnt add the baking soda. And they were still fluffy and delicious. But I bet theyd even be
more so with it.
Preheat oven to 450F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then
blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and
scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined
with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.
Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them,
you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them
in a freezer bag or container until youre ready to bake them. They can be baked while still frozen
PIZZAS, T, B & C:
(straight from the freezer), youll just want to add a few minutes to the baking time.

Notes:
130
CALZONES
JOCELYN SIUTA, A17
Ingredients
Crust:
See Beer-batter Pizza Dough.
Filling:
1 egg
1 package of cheese curd
kg of grated Gouda or Ferndale cheese
Italian seasonings
CALZONES
Instructions
Mix these ingredients together and add to each of the doughs, which have been rolled into thin crusts,
then fold the doughs over and close the cheese in. Bake until the dough looks toasted on the outside. -
make a tomato sauce for dipping for extra flavor!

Notes:
131
SUNFLOWER SESAME CRACKERS
DONNA GRENNELL, A18
Ingredients
1 C sunflower seeds
1 C sesame seeds*
C water (or more if needed)
Instructions
In a food processor or meat grinder (or by hand if youre game), create a sort of flour from the
sunflower seeds. It will take about 2-3 minutes for the seeds to break down and turn into a more flour-
like consistency, although it will be thicker and heavier than regular flour.
SUNFLOWER SESAME CRACKERS

Add the sesame seeds and pulse a few times (or mix in by hand) and then slowly add water, stirring or
pulsing until a thick paste forms that can be rolled out.
Between two greased pieces of baking (parchment) paper (available at SAS and other big markets in
Yerevan), roll out the paste as thinly as you can. Remove the upper piece of parchment.
Lightly score the dough into squares with a sharp knife, and sprinkle with salt and pepper and/or herbs,
if youd like.
Bake at 350F (188C) until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently
breaking into squares as scored.
*If sesame seeds are unavailable, flax seeds can be substituted.
Notes: PIZZAS,& CRACKERS:
132
TANTE HELENES OATMEAL CRACKERS
DONNA GRENNELL, A18
Ingredients
6 C old fashioned rolled oats
- C sugar
2 C milk
lbs + 2 T butter (melted)
2 C flour
3 t baking powder
TANTE HELENES OATMEAL CRACKERS

Instructions
Boil milk and pour over oats. Let stand for 10 minutes. Add sugar and flour with baking powder. Add
melted butter, or work in with rolling pin. Let dough rest overnight in the refrigerator. Roll out to the
thickness of a knife blade. Cut into rounds and bake until crisp in a 300 oven.

Notes:
PIZZAS & CRACKERS:
133
SOUPS, STOCKS, & STEWS
A note on stocks: although bouillon cubes are readily available in Armenia, there is nothing
quite like homemade stock for enhancing the flavor of soups, stews, and rice dishes. Vary
the basic recipes according to the vegetables available in your market or refrigerator.
However, do not use: tomatoes, eggplants, peppers, cabbage, cauliflower, or beets; these
vegetables can cause bitterness or discoloration. Leave the skins on the onions to add a nice golden
color.
Otherwise, if the vegetables are scrubbed, there is no need to peel them. If you have a freezer, you can
freeze clean vegetable scraps and peels in a Ziploc bag until
you have enough to prepare stock.
SOUPS, STOCKS, & STEWS
134
VEGETABLE STOCK
Ingredients
4 onions (scrubbed and quartered with skins on)
4 garlic cloves
4 large potatoes (thickly sliced)
bouquet garnish (1 bay leaf, 1 sprig thyme, 1 sprig parsley, 1 sprig celery: tied together or wrap in
cheese cloth for easy removable)
2 carrots (scrubbed and coarsely chopped)
6 peppercorns (or ground pepper to taste)
stalk of celery (if available)
10 C water
any available root vegetables (except beets) coarsely chopped
Instructions
1. Combine all ingredients in a large soup pot, bring to a boil, then lower heat, cover, and simmer for 45
minutes to an hour.
VEGETABLE STOCK
2. Strain solids through a colander, pressing out as much liquid as possible; discard the solids.
3. Covered and refrigerated this stock will keep for 3-4 days; it also freezes well.
Notes:
SOUPS, STOCKS, & STEWS:
135
MUSHROOM STOCK
Ingredients
2 lbs mushrooms (well-washed)
2 onions
2 quarts water
1 t salt
Instructions
1. Quarter mushrooms and finely chop, transferring to a stockpot.
2. Finely chop onions and add to mushrooms with water and salt.
3. Simmer mixture, uncovered, 2 hours.
4. Pour stock through a large fine sieve into a large bowl, pressing hard on solids. Use as a soup base or
MUSHROOM STOCK
for rice.
Notes:
136
CHICKEN STOCK
EPICURIOUS.COM
Ingredients
3 lbs chicken bones (backs, necks, carcasses and/or wing tips)
3 quarts cold water
2 large onions (unpeeled scrubbed and coarsely chopped)
4 stalks celery (coarsely chopped if available)
3 medium carrots (coarsely chopped)
2 cloves garlic (crushed)
3 dried bay leaves
8 fresh parsley stems
2 whole cloves
2 t black pepper
salt
Instructions
Chicken stock is made with chicken bones, vegetables, herbs, and spices. Typically necks, backs, and
CHICKEN STOCK
wing tips are used for stock, but it helps the stock to have a few carcasses as well. Cut the carcasses into
3-4 pieces before using. You can freeze carcasses from roast chicken dinners for use later. You can make
stock from raw chicken bones, cooked chicken carcasses, or a combination of both.
1. Place the chicken bones in large stockpot, add the cold water, and bring to a boil, stirring occasionally
with a spoon and skimming the white foam from the top of the stock. (Using a ladle and circular motion,
push the foam from the center to the outside of the pot, where it is easy to remove.) Turn down to a
simmer and skim again. It is important to have a clean stock before you add the other ingredients. As
the foam is impure, it should not be cooked into the stock, and if you leave it until you add the herbs

and spices you will end up skimming them off, altering the flavor of the recipe. There is no need to skim
the fat, however: it will flavor the stock during the cooking and can be removed after straining.
2. Add the onions, celery (if available), carrots, garlic, bay leaves, parsley stems, cloves, and ground
pepper, and simmer slowly for 3 hours, stirring gently a few times. Top the stock off with water if the
level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and
start tasting for doneness.
3. Strain the stock through a fine-mesh sieve. If you are not going to use it within the hour, chill it as
quickly as possible. You can skim the fat while it is still warm, but it is easiest to wait until the fat
137
solidifies at the top of the chilled stock, then just remove it in one piece. Cover the broth after it has
completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Notes:
CHICKEN STOCK
138
CHICKEN SOUP
JENNY TOLLEY, A3
Ingredients
1 -kg chicken (cut up)
4 C water
1 t salt
1 stalk celery (cut up)
1 medium carrot (chopped)
t pepper
1 small onion (chopped)
1 sprig parsley
1 C noodles (optional)
Instructions
1. Boil chicken in water. Add remaining ingredients and heat to boiling. Skim foam from stock. Reduce
heat. Cover and simmer 45 minutes or until chicken is cooked.
CHICKEN SOUP
2. Add uncooked noodles if desired and boil until noodles are done.
Notes:
139
BEEF STEW
WAYNE PURVES, A5
Ingredients
1 kg beef
2 T ground red pepper
kg carrots
4 T flour
1 T chili powder
1 kg potatoes
C oil
salt & black pepper
2-3 peppers
1 L waters
2 T balsamic vinegar
2-3 tomatoes
2 bouillon cubes (beef)
1 C red wine
2-3 onions
Instructions
BEEF STEW
1. Cut beef into small chunks ( inch or larger). Put the flour and cubed beef into a plastic bag and
shake until the beef is well coated with flour.
2. Heat the oil in a large pot and add the beef. Brown the beef while stirring. Add water, bouillon, and
spices, and simmer about 1 hours.

3. Chop carrots and add to the pot. Cut potatoes and add (the carrots will need about 5minutes more
cooking than the potatoes).
4. After 15 minutes of cooking, chop and add all remaining ingredients. After 5 more minutes of cooking,
remove from heat and cool. If you can, prepare this dish and leave sitting overnight in the refrigerator
for the flavors to develop.
Notes:
140
BEEF OR PORK STEW
WENDY SCHMIDT, A8
Ingredients
2 T flour
kg beef or pork (cubed)
2 T cooking oil
3 C tomato juice
C onion (chopped)
2 t bouillon (crushed preferably beef)
t dried basil (crushed)
t dried thyme (crushed)
2 C potatoes (peeled and cubed)
2 C carrots (sliced)
1 C celery (sliced if available)
BEEF OR PORK STEW

Instructions
1. Place flour in a plastic bag, add meat cubes and shake to coat.
2. In a large saucepan brown meat, half at a time, in hot oil. Return meat to the saucepan when all is
brown.
3. Add tomato juice, onion, bouillon granules, garlic, & thyme. Bring to a boil.
4. Reduce heat; cover and simmer 1-1 hours for beef (30 minutes for pork) or until meat is nearly
tender. Add potatoes, carrots, and celery. Cover, simmer 30 minutes more. Skim fat. Serves 4.

Notes:
141
LENTIL SOUP
LISA SCORSOLINI, A5
Ingredients
lbs. lentils
2 carrots (chopped or sliced)
1 clove garlic (crushed)
6 C water (+ 3 veggie bouillon cubes) or 6 C stock
1 t salt
t dried oregano
C parsley (minced)
C green onions (sliced)
1 C tomato juice
1 T oil (or margarine or butter [not vegan])
dash pepper
Instructions
1. Combine lentils and water/stock in a large pot and & cook for 30 minutes or until lentils are tender.
LENTIL SOUP
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer until the carrots are tender.
Taste for seasonings.
Notes:
142
SPINACH & LENTIL SOUP
Ingredients
1 onion (chopped)
C olive oil
2 carrots (diced)
2 stalks celery (chopped if available)
1 t dried oregano
1 bay leaf
1 t dried basil
2 C crushed tomatoes
2 C dry lentils
8 C water
C spinach (rinsed and thinly sliced)
SPINACH & LENTIL SOUP

2 T vinegar or lemon juice
Instructions
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until
onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1
hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with
salt and pepper. Add more vinegar if desired.
Notes:
143
SPLIT PEA SOUP
Ingredients
2 C dried split peas
2 bouillon cubes
C onion (chopped)
1 clove garlic (minced)
C carrots (chopped)
1 t sugar
1 bay leaf
2 T butter
2 T flour
dash of red pepper (optional)
1 C celery (optional chopped)
1 C cubed ham (optional)
Instructions
Just one half cup of cooked split peas provides nearly one-third of your daily fiber requirements. Fiber
may slow the release of blood sugar into your bloodstream, keeping your energy high.
SPLIT PEA SOUP

1. In a large stockpot/saucepan, add 10 cups of water, bouillon cubes, 2 cups of split peas, and optional
cubed ham; cook covered over low heat for 2-3 hours.
2. Add chopped onions, carrots, bay leaf, garlic, sugar, and optional celery and red pepper and cook for
another hour or until tender.
3. Melt butter then blend with the flour; mix butter/flour mixture into split pea soup, cook for a minute
or two longer, remove the bay leaf, then serve hot; makes about 8 cups.

Notes:
144
MINI-MINESTRONE
Ingredients
4 C chopped veggies (any variety)
3 pinches of dried herbs(Italian spice, etc)
C cooked kidney beans
salt & pepper
C cooked chickpeas
spaghetti (broken in 2-3 inch pieces or 2 C of any noodle)
5 C water
5 C water + 2 bouillon cubes (or 5 C stock)
C cheese (grated)
1 medium onion (chopped)
fresh spinach (optional)
Instructions
MINI-MINESTRONE
1. In a saucepan, saut the onions, and garlic in oil until soft; remove from heat.
2. In a large pot, combine all ingredients, except cheese.
3. Heat until veggies and noodles are tender.
4. Remove from heat and sprinkle cheese on top of each filled bowl. Wonderful with garlic and cheese
bread and red wine.

Notes:
145
CREAM OF TOMATO
TERESA KORNEGAY, A2
Ingredients
2-3 cloves garlic
1 kg tomatoes (peeled if you want)
1 T salt
1 onion (chopped)
3 T flour
2 C milk
2 T butter
2 T sugar
fresh herbs, chopped
Instructions
1. Mash peeled tomatoes with a fork.
CREAM OF TOMATO
2. Saut garlic and onions in butter for 4 minutes over medium-low heat. Add flour, sugar, and salt to
garlic/ onion mixture and simmer over low heat. It will form a glue-like substance but don't panic.
3. Add tomatoes and bring mixture to a boil over medium-high heat. Once it comes to a boil, add milk
and simmer over low heat.
4. Garnish with fresh herbs if desired; serves 3.

Notes:
146
ALMOST INSTANT TOMATO
ELVIRA DANA, A13
Ingredients
3 C tomato juice
1 C cream or milk
2-4 T sugar
1-2 t salt
Instructions
1. Heat tomato juice, sugar, and salt to boiling.
2. Remove from heat and slowly stir in cream or milk; serves 4
ALMOST INSTANT TOMATO

Notes:
147
TOMATO BULGUR
MOOSEWOOD LOW-FAT FAVORITES
Ingredients
3 C water
C bulgur (cracked wheat)
2 C tomatoes (chopped)
2 large garlic cloves (minced)
1 C onions (chopped)
1 t salt
1 C carrots(diced)
1 t fresh dill
C celery (diced; optional)
pepper
Instructions
1. In a large soup pot, combine stock or water, onions, carrots, celery, garlic, salt, and dill.
TOMATO BULGUR
2. Bring to a boil then reduce heat, cover, and simmer gently for about 5 minutes.
3. Stir in tomatoes and add bulgur; mix well.
4. Return to a boil and simmer, covered, for about 15 minutes or until the bulgur is tender; add pepper
to taste; 4-6 servings.

Notes:
148
ROASTED TOMATO AND RED PEPPER
MICHELLE RYAN, A6
Ingredients
1 kg tomatoes, halved and seeded
2 T olive oil
kg red peppers (roasted )
t salt
1 C tomato juice
ROASTED TOMATO AND RED PEPPER

t pepper
1 C onion, chopped
seasonings to taste
Instructions
1. Peel and chop roasted peppers and tomatoes.
2. Place half of chopped peppers and half of chopped tomatoes in a bowl and mash with potato masher.
3. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes.
4. Add mashed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, salt, and
pepper; cook over medium heat until thoroughly heated; makes 5 cups.
Notes:
149
GREEN TOMATO
ANDREW MORGAN, A3
Ingredients
3 C green tomatoes (peeled and chopped)
1 t sugar
3 T butter
1 onion (sliced)
t pepper
3 T flour
t cinnamon
4 C water
4 C milk
pinch of ground cloves
1 t soda
Instructions
1. Place tomatoes, onion, cinnamon, cloves, sugar, pepper, and water in a saucepan. Bring to a boil and
simmer 20 minutes. Add soda.
GREEN TOMATO
2. Melt butter in a separate pan, stir in the flour and blend well. Add milk and cook, stirring constantly
until creamy. Add the green tomato mixture. Mix thoroughly. Salt to taste and serve immediately.
Notes:
150
PUMPKIN OR SQUASH
JOY OF COOKING
Ingredients
3 C pumpkin or squash (cooked)
3 C milk
1 T butter
1 T sugar
pinch of cinnamon (optional)
C cubed ham (optional)
Instructions
1. Cook the pumpkin or squash by slicing it in half (remove all the seeds and stringy fiber around seeds;
seeds can be preserved by toasting), placing it on a greased baking sheet, and baking in a 350F/180C
oven until easily pierced with a fork. Let cool then scoop out pumpkin out of shell.
PUMPKIN OR SQUASH
2. Scald the milk in a saucepan over medium-high heat, turn down the heat to low and add the pumpkin,
butter, sugar, salt and pepper, and optional cinnamon and ham.
3. Heat through but don't allow to boil, serve at once; 4 servings.
Notes:
151
GREEK LEMON
Ingredients
3 C water
2 large eggs
C lemon juice
C rice
fresh parsley or fresh dill
Instructions
1. Bring stock and rice to a boil. Reduce heat and cover, simmer 20 minutes.
2. Whisk eggs and lemon juice together until uniform in color. Stir 2 T of hot stock into egg mix.
Gradually pour egg mixture into hot, not boiling, soup, stirring constantly.
3. Season with 1-2 T lemon juice. Salt and pepper to taste. Garnish with chopped fresh parsley or fresh
GREEK LEMON
dill.
Notes:
152
FRENCH ONION
LISA SCORSOLINI, A5; REV. PATRICK FINDLER, A16
Ingredients
1 C butter
1 kg onions (thinly sliced)
1 C red wine
4 C water
4 C water + 2 bouillon cubes (or 4 C stock, preferably beef, but vegetable works too)
1 t salt
garlic to taste
Instructions
1. Combine the butter and onions in a skillet. (Add minced garlic if using.) Cover and cook slowly for
about 45 minutes.
2. Stir in wine, then add the water or stock. Heat to boiling, then reduce heat and simmer about 1 hour.
Variations: Toast slices of bread in the oven or in a pan until they are dry and crisp. Put one slice in each
bowl of soup. Sprinkle toast with grated cheese and ladle hot soup over it.
FRENCH ONION
Or, pour soup into a casserole dish and float enough toasted bread on top to cover. Sprinkle liberally
with grated cheese and heat in 425F/220C degree oven for 10 minutes, or until the cheese bubbles.
Serve from the casserole dish.
Notes:
153
GERMAN POTATO SOUP
LISA SCORSOLINI, A5
Ingredients
4 medium potatoes (peeled and diced)
3 C water
1 onion (sliced)
1 T butter
1 t salt
1 T flour
dash pepper
Instructions
1. Combine the potatoes, sliced onion, salt, pepper, and 3 C water in a saucepan. Cook until the
potatoes are tender (save liquid).
GERMAN POTATO SOUP

2. Heat butter and flour in a second saucepan. Allow butter and flour to brown, stirring constantly.
3. Add 3 C liquid drained from the potatoes to the butter/flour mixture. Cook and stir until smooth. Add
potatoes and onions and heat through.
Notes: Evelyn: This is bland. (the only reason I wouldn't graveyard it is because
there are very few ingredients and it's easy to make, and food will end up in your
stomach. but other than that, it's not very good. However, if you get cheesy broccoli

soup mix from home, add some of that and the flavor perks right up.
Donna: If you use only enough water to boil the potatoes and substitute milk for the
rest, and add a bouillon cube, it will be much improved and still pretty simple to
make.
Reviewed by: Evelyn Helminen, A19; Donna Grennell, A18
154
IDAHO POTATO SOUP
J-P ANDERSON, A8
Ingredients
5 medium sized potatoes (cubed and peeled)
L water
1 medium sized carrot (grated)
1 t salt
1 stalks chopped celery (if available
1 t pepper
2 sprigs parsley (chopped)
dash of paprika
1 large onion (chopped but not finely diced)
1 L milk
Instructions
1. Bring milk, water, potatoes and onion to a boil.
IDAHO POTATO SOUP

2. Add grated carrots, parsley, celery, salt, pepper, and butter. (Omit vegetables for Cream of Potato
Soup.)
3. Boil until potatoes are soft. Serve with paprika sprinkled on top. 4-6 servings.
Notes:
155
VICHYSSOISE
JENNY TOLLEY, A3
Ingredients
4 onions (sliced)
1 t salt
1 t chives (chopped)
C butter
water
pepper to taste
1 kg potatoes (peeled and sliced)
2 C milk
Instructions
1. In a saucepan, saut onions in butter. Add potatoes, salt and water to barely cover. Bring to a boil,
reduce heat and cover; simmer 45 minutes
2. Strain through a sieve. Cool and chill 1 hour. Stir in milk. Sprinkle with chives and pepper; serve cool.
Serves 10.
VICHYSSOISE
Notes:
156
HAM, CABBAGE AND BEAN
AARON MARTINEZ & SALENA BAILEY, A10S
Ingredients
head cabbage (cut into inch strips)
1 C onion (chopped)
2 cloves garlic(minced)
2 carrots (chopped)
1 medium potato (peeled and cubed)
8 C water
t dried marjoram (or any dried Italian herb)
t dried thyme
1 bay leaf
HAM, CABBAGE, AND BEAN

1 t salt
2 C cubed ham
3-4 C cooked beans
Instructions
1. In a large soup pot, combine vegetables, stock, marjoram, thyme, bay leaf, salt, and pepper.
2. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about
30 minutes.
3. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Remove and
discard bay leaf before serving.
Notes: SOUPS, STOCKS, & STEWS:
157
BORSCHT
LILIT TIGRANYAN, GORIS HCN
Ingredients
2 kg cabbage (shredded)
1 onion (chopped)
3 hand-sized potatoes (washed, peeled, cubed)
1 big beet (washed and shredded)
2 medium carrots (washed and shredded)
2 T tomato paste
water or broth to cover (use vegetable broth; not needed if using meat)
3 bay leaves
oil (about 4 T divided)
salt & hot paprika to taste
Optional ingredient:
1 kg meat (beef or chicken)
Instructions
1. If using meat, cut up the meat the night before into good-sized pieces and boil it until it's cooked. Set
aside.
2. In a different pot, fry onion in oil until translucent. Add shredded cabbage. Cook uncovered until
BORSCH
cabbage looks wilted. Cover with water (or vegetable stock if not using meat).
3. If using meat, add at this point; stir, and strain the meat-cooking water (broth) into the pot.
4. Simmer for 45-50 minutes.

5. Add 2 big T oil, and the shredded beet & carrots. Simmer for 15 more minutes.
6. Add tomato paste and salt & hot paprika to taste. Add a small handful of chopped green herbs (e.g.
cilantro, parsley, basil, dill), if desired.
Notes: I did not use meat. But once I also added a dollop of sour cream. Yummy.
158
ORANGE SOUP
LILIT TIGRANYAN, GORIS HCN
Ingredients
1 kg potatoes (peeled and halved; soak them in water after peeling and halving)
1 onion (chopped)
1 T tomato paste
1 t sugar
2 T chopped fresh parsley
kg meat (chicken or beef, boiled: retain the stock)
oil
salt & hot paprika & black pepper to taste
Instructions
This is that orange-colored soup your host family always makes.
1. In a large pot, fry onion in oil over low heat. Mix the tomato paste with a bit of water and add to pot.
Add the potatoes and pre-cooked meat. Stir
ORANGE SOUP
2. Add sugar and strained stock. Be sure the stock is still warm from cooking the meat.
3. Cook over medium-low heat until the potatoes are done. Add chopped parsley, salt & hot paprika &
black pepper to taste.
Notes:
159
MASHED POTATO SOUP
PATRICIA BUTLER, A14
Ingredients
4 medium potatoes
t thyme
t celery seed or 1 stalk chopped celery (if available)
2 T butter
2 cloves garlic
1 C milk or 2T milk powder
C fresh or 2 T dried parsley
2 medium carrots
Instructions
MASHED POTATO SOUP

1. Peel and place potatoes in a pot. Add just enough water so that the top potatoes are mostly
underwater. Cover and boil until cooked but not mushy.
2. While potatoes are cooking, saut the onions, garlic, celery, thyme, parsley and carrots until tender.
3. Remove half the potatoes from the water and cube them. Mash the other half with the water until a
smooth potato base is formed. Add milk, or if using dried milk, add powder and enough water to form a
thick soup. Add the sauted mixture, cubed potatoes, and salt and pepper. Serves 4-6.
Notes:
160
WINTER VEGGIE SOUP
Ingredients
4 t butter
3 C leeks or onions
1 C celery (or other veggie)
1 t dried tarragon (or mixture of herbs)
t thyme (or other green)
salt & pepper
5 C water
2 C potatoes
kg spinach (rinsed & cooked)
C cream or milk
4 slices bacon [Y], (optional)
chicken
Instructions
WINTER VEGGIE SOUP

1. Cook optional bacon, add butter. When melted add onions and celery; cook about 15 minutes, season
with all spices.
2. Add stock and chicken, cook 15-20 minutes. Add spinach (make sure it's chopped well). Cook on low
heat and add cream. Heat, but do not boil. Serve hot.
Notes:
161
WINTER WARMER SOUP
Ingredients
2 pints water
1 turnip (chopped)
1 oz cabbage (shredded)
1 oz barley or rice
1 onion (diced)
1 carrot (chopped)
1 bouillon cube
parsley
kg lamb (optional)
Instructions
WINTER WARMER SOUP

1. Combine ingredients & simmer for 1 hour. Come home from work on a snowy day
and warm up!
Notes:
162
APRIL'S CORN SOUP
APRIL WEST, A15
Ingredients
1 small can of corn
water
1 T potato starch
1 chicken bouillon cube
2 eggs
1 T sugar
Instructions
1. Mix one small can corn with one small can water.
2. Add a tablespoon of potato starch and a chicken bouillon cube. Bring to a boil and cook until
thickened
APRIL'S CORN SOUP

3. Beat two eggs in a separate bowl and add with one tablespoon of sugar. Add to other mixture and
cook until eggs are done .
Notes:
163
ZUCCHINI GARDEN CHOWDER
RYAN KINKAID, A6
Ingredients
1 medium zucchini (chopped)
1 t salt
1 can evaporated milk or 1 C milk
1 medium onion, chopped
t pepper
1 can of corn
2 T fresh parsley, minced
3 C water
ZUCCHINI GARDEN CHOWDER

2 C cheese, grated
1 t dried basil
1 bouillon cubes
pinch sugar
C butter
1 t lemon juice
chopped parsley for garnishing
C flour
kg tomatoes (chopped)
Instructions
1. In a large saucepan over medium heat, saut the zucchini, onion, parsley, and basil in butter until
vegetables are tender.
2. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring
to a boil; cook and stir for 2 minutes.

3. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5minutes or until
corn is tender.
4. Just before serving, stir in cheese; add sugar and garnish with parsley if desired. 8-10 servings.
Notes:
164
SPAS
HEATHERLY LEWIS, A3
Ingredients
C wheat (or rice)
1-2 T flour
1 L matsun (well-stirred)
1 onion (sauted or raw: optional)
1-2 C cold water
chopped fresh cilantro (optional)
1 egg (beaten)
Instructions
1. Cook the wheat as you would cook rice. When finished, remove from heat and let cool a little. Add the
matsun, water, egg, and flour. Mix well, until there are no lumps and it doesn't separate.
2. Heat on a low flame, stirring constantly to avoid separation of matsun and water. When the soup
boils, add the onion and cilantro. Let boil for 5 minutes, watching closely (it will boil over) and stirring
constantly.
SPAS
Notes: Flour and a little butter can be added first to avoid lumps the rest is fine.
Cilantro should be last so it is fresher.
165
CUCUMBER SOUP
COLLEEN HARDIN, A10
Ingredients
2 medium cucumbers
1 qt buttermilk or milk
1 T green onion (chopped)
1 t salt
C parsley (chopped)
Instructions
1. Pare cucumbers, remove seeds, and grate to make 1 to 1 cup. Add remaining ingredients; mix well.
2. Cover and chill about 4 hours. Mix again just before serving. Serve with parsley sprigs; 8-10 servings.
Notes:
CUCUMBER SOUP
166
GAZPACHO
Ingredients
2 C tomatoes (peeled and chopped)
3 T herbs (dried or fresh)
1 tomato (chopped)
1 T vinegar
1 cucumber (peeled and chopped)
1 T good wine
1 onion (chopped)
1 t lemon juice
1 green pepper (chopped)
salt & pepper
1 C water
1 C water + 1 bouillon cube (or 1 C stock)
Instructions
1. Do your best to puree together (maybe mash) the tomatoes, herbs, vinegar, wine, lemon juice, and
water or stock.
2. Cover and chill for a minimum of 1 hour.
3. Add the chopped cucumber, pepper, onion, and 1 chopped tomato.
4. Enjoy cold with fresh bread and wine
GAZPACHO
Gluten Note: Notes: Soups, Stocks, & Stews
Reviewed by: Marion McNamara, A19 SOUPS:
167
CAULIFLOWER SOUP
Ingredients
2 leeks
1 head cauliflower (cut into florets and washed)
2 T olive oil
2 T butter
1 celery stalk (with leaves)
2 T garlic minced
2 t curry powder
2 t ginger ground
6 C chicken (or veggie) broth
lemon - juice of
1 C whole milk (better if you have half and half)
Instructions
CAULIFLOWER SOUP
1. Clean leeks thoroughly - slice thinly crosswise
2. Heat butter and oil together - saut leeks and celery until wilted (about 10 minutes)
3. add garlic and spices
4. add broth and cauliflower
5. cook for 15 minutes

6. mash (or run through food processor back in the USA)
7. add milk
8. warm - but not boil
Notes:
168
CHICK PEA STEW
TOM CYRS, A19
Ingredients
1 C diced onions
1 C diced carrots
1 medium potato (cubed)
garlic (amount of cloves depends on preference, minced)
2 C pre-soaked chick peas (or about one C when dry)
1 t Thyme
1 t cumin
1 t honey
t salt
t pepper
2 C broth (1 bouillon cube in 2 C water will suffice)
1 t coriander (optional)
2 T oil
Instructions
CHICK PEA STEW

Saut onion in oil for five minutes. Add carrots. Saut another 5 minutes and then add garlic and cumin.
Saut another 2 minutes to mellow flavors. Combine Chick peas, potatoes, broth, sauted veggies,
thyme, honey, coriander, and salt and pepper to taste in large pot. Bring to a boil, then turn heat on low
and simmer for at least a half hour or until delicious.
Notes:
169
AZTEC SOUP
COLLIN SUMERA, A19
Ingredients
2 ramen
2 eggs
2 hot dogs
hot sauce (any kind)
red pepper
Instructions
Note: This recipe was received incomplete, so instructions are estimated.
1. Crush ramen and add hot dogs (chopped), and rest of ingredients save for hot sauce. Mix.
2. Add hot water, covering ingredients.
3. Let sit until noodles are done. Add hot sauce and stir. Enjoy.
Notes:
AZTEC SOUP
170
JOHN'S BASIC POTATO SOUP
JOHN HART, A18
Ingredients
6-8 Large Potatoes
1 large container of Sour Cream
100 g of Butter
Optional:
preferred seasonings, spices, garlic and hot peppers
Instructions
1. Peel and slice potatoes. Rinse. Place in large pot and fill with water until just covered.
JOHN'S BASIC POTATO SOUP

2. Cook over high heat until the starches break down, stirring on occasion. You'll know this when it starts
looking like watery mashed potatoes. Garlic and peppers can be added earlier, while this is a good time
to add the seasonings and spices. You can also choose to cook it less to have a lumpier soup.
3. Reduce heat to low, stir in butter. The consistency should be rather thick at this point. Stir in sour
cream (you can add a little at a time until you get the preferred consistency, but I usually just dump in
the tub).
4. Serve. Makes a serving for each potato used. Store covered. A batch in winter can last a couple of
days and always made me feel warm and happy.
Notes:
171
MUSHROOM CORN CHOWDER
NICOLE SMITH, A17
Ingredients
2 handfuls Button/forest mushrooms (they really shrink up)
1 can of corn drained
1 large potato cubed
1 carrot chopped
1 small onion chopped
4 cloves garlic chopped
2 C chick/vegetable broth or 2 bouillon cubes
2 C milk
2 T butter
MUSHROOM CORN CHOWDER

3 T flour
1 T sugar
~1 t salt
1 t Italian Seasoning.
Instructions
Boil potato until soft. (If you dont have chicken/vegetable broth, boil potato in 2 cups of water and
add 2 bouillon cubes. Save the water as your broth.)
In a large pot, saut garlic, onion and carrot in butter for 2 minutes.
Add mushrooms. Mix them in, cover with lid, and wait for them to shrink down.
In a small bowl mix flour, salt, sugar and Italian seasoning.
Stir in dry ingredients to mushroom mixture.
Add broth, potatoes and corn. Stir. Bring to a boil.
Add milk. Simmer over low heat until creamy.
Enjoy!

Notes:
172
NAHIRAS HAMOV YELLOW LENTIL SOUP
JULIANNE SHELTON, A18
Ingredients
1.5 C dried yellow lentils
1 onion
1 t flour
t red pepper
bouillon cube
4 potatoes (chopped into bite size)
NAHIRAS HAMOV YELLOW LENTIL

1 bay leaf
salt to taste
greens and red pepper (optional)
Instructions
Prepare the peas separately:
--cook lentils about 20 minutes (they should not be all the way done)
In another pot:
--saut onion in oil
--add flour, mixing constantly over low heat
--add red pepper
--add already boiled water (not too much!) w/bouillon
--then add potatoes and partially cooked peas and boil
--add bay leaf and salt
--cook until potatoes are ready

I like to add greens and red pepper to the top also!
Notes:
SOUP
173
CABBAGE SOUP (SHCHI)
DONNA GRENNELL, A18
Ingredients
2 T butter
1 medium onion (coarsely chopped)
1 small leek (only the white part, thinly sliced)
1 small carrot (scraped and thinly sliced)
5 C rich beef stock or vegetable broth
1 small head ( lbs) of white cabbage (coarsely shredded)
C sauerkraut (or 1-2 T vinegar)
1 tomato (peeled and cut into chunks)
Salt and freshly ground black pepper ()to taste
Sour Cream
Fresh dill (optional)
CABBAGE SOUP (SHCHI)

Instructions
1. Melt butter in a stockpot. Add onion, leek and carrot and saut until they just begin to soften. Pour in
stock and bring to a boil. Stir in cabbage, sauerkraut (vinegar) and tomato.
2. Simmer, covered, for about 50 minutes, or until cabbage I tender. Check for seasoning. To serve, top
each portion with a dollop of sour cream and a sprinkling of fresh dill.
Yield: 4 to 6 servings.
Notes:
174
GAZPACHO
JAMES BEARDS AMERICAN COOKERY
Ingredients
1 clove garlic
3 lbs tomatoes (peeled, seeded and chopped)
2 cucumbers
C minced green pepper
C minced onion
2 C iced tomato juice
C olive oil
3 T vinegar
Salt and freshly ground pepper
t Tabasco
Instructions
Chop garlic very fine and add to a large bowl with tomatoes. Save as much of the tomato juice as
possible. Peel and seed cucumbers and add to the bowl with the pepper, onion and tomato juice. Add
olive oil and seasonings; cover and chill thoroughly. Taste for seasonings and serve in chilled bowls with
an ice cube of frozen tomato juice in each bowl. Serve small croutons with it.
GAZPACHO
Notes:
175
CREAM OF CHESTNUT SOUP
DONNA GRENNELL, A18
Ingredients
1 lb ( kg) chestnuts
1 C chicken or vegetable broth (or water)
t rubbed sage (see note)
Milk
Sour cream
Fresh sage leaves (see note)
Instructions
CREAM OF CHESTNUT SOUP

Roast chestnuts in an oven until fragrant. While chestnuts are still warm, remove shell and inner peel.
Place peeled chestnuts and sage in a saucepan with broth or water and bring to a boil. Lower heat and
simmer until chestnuts are very soft and falling apart.
Puree with a blender or food processor (or with a potato masher for a more textured soup). Return to
saucepan and add enough milk to achieve desired consistency. Add salt and pepper to taste. Reheat and
serve, garnished with a few fresh sage leaves and a little sour cream. (See note).
Note: If sage is not available, substitute dried thyme for rubbed sage and either leave off the garnish of
fresh sage leaves or substitute fresh basil.
Notes:
176
LENTIL SOUP
SUSAN LINDEN, A18
Ingredients
1 C dried lentils
6-8 C water
1-2 bayleaves
1 C grated carrots
1 C grated or finely chopped onions
1 can (or jar) whole tomatoes (Art Food)
1 T Garam masala (or curry powder)
pepper (to taste)
Grated Gouda (or similar) cheese
Instructions
1. Wash lentils and remove sand/grit.
2. Add water and bayleaf and cook for 30 minutes.
LENTIL SOUP
3. Add remaining ingredients and cook for 30 minutes, or until lentils and vegetables are tender.
4. Serve with grated cheese on top. Lentils and cheese makes a complete protein.
Notes:
177
SALAD AND DRESSINGS
SALAD AND DRESSINGS
178
VINAIGRETTE
THE JOY OF COOKING
Ingredients
t salt
t pepper
6 T olive oil
2-3 T vinegar or lemon juice
1 t mustard (Dijon if available)
1 clove garlic (crushed: optional)
Instructions
1. Combine salt, pepper, 1 T olive oil, and 1 T vinegar in a bowl. Beat well with a whisk or fork until
smooth.
2. Add 2 more T olive oil, beat well again.
3. Add the last 3 T olive oil and the last T vinegar; add the garlic and mustard.
VINAIGRETTE
4. Place dressing in a jar; shake before using.
Notes:
SALAD AND DRESSINGS:
179
BLUE CHEESE
COLLEEN HARDIN, A10
Ingredients
1 C crumbled blue cheese
2 C mayonnaise
C vinegar
2 T sugar
C sour cream
Instructions
1. Mix all ingredients together; beat until fluffy. Chill.
Notes:
BLUE CHEESE
180
CREAMY FRENCH DRESSING
Ingredients
2 T sugar
t dry mustard [US]
3 T vinegar
t garlic powder
2 t paprika
dash ground red pepper
1 t Worcestershire sauce ([Y] recipe will be vegan if this is [US])
C salad or olive oil
t salt
Instructions
CREAMY FRENCH DRESSING

1. In a small mixing bowl, combine sugar, vinegar, paprika, Worcestershire sauce, salt, mustard, garlic &
red pepper.
2. Add oil in a thin stream, mixing the whole time. Mix for 2-3 minutes.
3. Cover and store in the refrigerator up to 2 weeks. Stir before serving. Makes 1 cups.
Notes:
181
CREAMY ITALIAN DRESSING
Ingredients
C mayonnaise
t dried oregano (crushed)
C sour cream
t salt
2 t white vinegar
t garlic powder
t dry mustard [US]
1-2 T milk (optional)
t dried basil (crushed)
Instructions
1. In a mixing bowl, stir together mayonnaise, sour cream, vinegar, mustard, basil, oregano, salt, and
CREAMY ITALIAN DRESSING

garlic powder.
2. Cover and store in the refrigerator up to 2 weeks. If necessary, stir in milk to make desired
consistency. Makes 1 cup.
Notes:
182
1000 ISLAND
Ingredients
1 C mayonnaise
C hot pepper sauce (Tabasco, MiviMex, etc.)
1 hard-boiled egg (finely chopped)
2 T olives (finely chopped: okay to use pimiento-stuffed)
2 T green pepper (finely chopped)
2 T onion (finely chopped)
1 t Worcestershire sauce [Y]
1 T milk
Instructions
1. Combine mayonnaise and pepper sauce.
2. Stir in egg, olives, peppers, onion, and Worcestershire sauce.
3. Cover and store in the refrigerator up to 1 week. If necessary, stir in milk to make desired consistency.
1000 ISLAND
Notes:
183
SPICY DRESSING
LINDSEY SMITH, A9
Ingredients
C mayonnaise
2 T apple cider vinegar
t salt
t hot pepper sauce (Tabasco, MiviMex, etc.)
Instructions
1. Combine all ingredients and stir well. Keeps for a week or more in a closed container in the
refrigerator (which is longer than the spinach will keep).
Notes:
SPICY DRESSING
184
SESAME DRESSING
MEAGHAN CORWIN, A16
Ingredients
C tahini [Y]
2 T white vinegar (or to taste)
t salt
4 T olive or vegetable oil (or enough to make desired consistency)
Instructions
1. Mix all the ingredients well. Adjust salt/garlic/vinegar/oil to taste.
2. Cover and store in the refrigerator up to 1 week.
Notes:
SESAME DRESSING
185
YOGURT DRESSING
BARBARA HARRINGTON, A17
Ingredients
1 C yogurt
2 T lemon juice
1 t Dijon-style mustard (Y)
2 t greens (chopped, ideally parsley & chives)
Instructions
1. Mix ingredients and serve over spinach, tomatoes, cucumbers, etc.
Notes:
YOGURT DRESSING
186
ELEMENTARY GREEN
MEAGHAN CORWIN, A16
Ingredients
1 bunch lettuce greens (e.g. romaine, mesclun, spinach, lettuce)
1 C mixed chopped vegetables (e.g. carrots, onions, celery, cauliflower, cucumber, mushrooms, beets
(cooked or pickled), pickles)
2 T seeds (e.g. sunflower, poppy, sesame)
C protein (e.g. cooked beans, cubed cheese, cubed cooked meat)
C dressing
Instructions
1. Wash all vegetables thoroughly. If serving immediately, cut the lettuce greens into bite-sized pieces. If
salad won't be served immediately, you might want to tear the lettuce to prevent discoloration.
2. Put chopped lettuce into a large bowl. Pile chopped vegetables, seeds, and protein on top. Pour on
dressing and toss gently. Experiment with different combinations to find what you like best. Serves 2-4.
ELEMENTARY GREEN
Notes:
187
AVELUK
SUSANNA YEGHIAZARYAN, STAFF
Ingredients
100 g dried aveluk
50 g onions (chopped)
20 g oil
Instructions
1. Boil aveluk until soft, drain, and chop into small pieces.
2. Saut onions in oil, add aveluk, salt & pepper, mix well and let simmer for several minutes. Serve
cooled.
Notes:
AVELUK
188
SHREDDED BEET
KATRINA WARDRIP, A9
Ingredients
1 kg beets
1 C mayonnaise or sour cream
C chopped walnuts
Instructions
1. Boil beets until soft. Let cool, then grate into a bowl.
2. Mix beets with garlic and chopped walnuts, then stir in mayonnaise or sour cream.
Notes: I didn't boil the beets. I just shredded them raw after peeling. A nice crunchy
texture.
SHREDDED BEET
189
SHREDDED CARROT
KATRINA WARDRIP, A9
Ingredients
1 kg carrots (grated)
1 C oil (or sour cream: not vegan)
salt to taste
Instructions
1. Stir ingredients together and serve.
Notes:
SHREDDED CARROT
190
ASPARAGUS & EGG
Ingredients
kg asparagus
2 hard-boiled eggs (chopped)
2 T finely chopped parsley
3 T olive oil
2 T wine vinegar
1 clove garlic (mashed)
salt to taste
Instructions
1. Cut off tough asparagus ends, and cut asparagus into 1 pieces. Cover with boiling salted water and
boil, uncovered, about 3 minutes or until tender.
2. Drain and cool asparagus.
ASPARAGUS & EGG

3. In a salad bowl combine asparagus, eggs, and parsley.
4. Beat together the olive oil, garlic, vinegar, and salt until blended. Pour over asparagus and eggs. Serve
immediately.
Notes:
191
BEET SALAD
ANDREW MORGAN, A3
Ingredients
1 large beet
4 handfuls cilantro
salt to taste
4 large potatoes
3-4 pickles
2 handfuls cooked red beans
3-4 T oil
Instructions
1. Boil then peel beet and potatoes separately.
2. Dice the beets and potatoes into small cubes; chop the cilantro and pickles finely. Mix together and
add beans, add salt and oil separately.
Notes: I prefer the other recipe since I prefer it without potatoes.
BEET SALAD
192
ROASTED BEET & WALNUT
CHRISTY & MATT SCHINDLER, A5
Ingredients
8-10 medium beets (about 1 kg)
2 T cider vinegar
C olive oil
C coarsely chopped walnuts
t sugar
4 oz. blue cheese (coarsely crumbled)
1-2 cloves minced garlic (optional)
Instructions
ROASTED BEET & WALNUT

1. Preheat oven to 350F/180C
2. Rinse beets and trim stem ends and roots to 1 inch. Wrap the beets individually in foil (or put them in
a tightly covered pan). Place them on a baking sheet and roast until tender, about 1-1 hours. Remove
beets from oven and set aside until they have cooled enough to handle. Unwrap the beets and slip the
skins off.
3. Dressing: Whisk together the vinegar, mustard, sugar, garlic, salt and pepper in a small bowl. Whisking
constantly, slowly drizzle in the olive oil and whisk until thickened. Set this aside
4. Cut the beets into inch pieces and place them in a bowl. Add dressing and toss to coat. Just before
serving, toss in walnuts and sprinkle with blue cheese

Notes: Even better if you lay sprigs of thyme over each beet and drizzle with olive oil
before wrapping in foil to roast.
193
CARROT-RAISIN
JACKI LOVISONE, A5
Ingredients
1 C matsun
C honey
3 C carrots (grated)
C raisins
C grated Parmesan cheese (optional)
Instructions
1. Combine matsun and honey and mix well. Add carrots, raisins, and optional cheese. Chill. Serve.
Notes:
CARROT-RAISIN
194
EGG SALAD
Ingredients
10 hard boiled eggs (diced)
1 T chopped green onion
C mayonnaise
2 t vinegar
C green or red sweet pepper (chopped)
1 t dry dill (or 1 T fresh)
C onion (chopped)
t black pepper
2 T lemon juice
salt to taste
Instructions
1. Prepare hard boiled eggs.
2. Mix all ingredients except green pepper, onion, and eggs
3. Next, add the remaining ingredients and toss lightly
EGG SALAD
4. Serve with fresh bread and lettuce, when available
Notes:
195
CABBAGE SALAD
RICHARD & ALVERTA STAGGS, A10S; ANDREW MORGAN, A3
Ingredients
head of cabbage (shredded)
salt & pepper
Possible Additions:
4 green onions or 2 regular onions (chopped)
1 package of prepared chicken-flavored Ramen noodles
C toasted chopped nuts (any kind)
3-4 carrots
dill and/or cilantro to taste
chicken breasts (cooked and diced)
1 C celery (finely chopped)
Instructions
1. Mix ingredients, using as many of the possible addition ingredients as you like or have handy, and
choose one of the three dressings.
CABBAGE SALAD
2. Combine all dressing ingredients, mix well. Stir into the cabbage mixture immediately before serving.
Dressing 1: 2 T sugar, C cooking oil, 1 t salt, 1 T vinegar, t pepper, seasoning package from Ramen
noodles
Dressing 2: pinch of salt, 2 pinches red pepper, 4 t tomato paste or red, pepper paste, vinegar or lemon
juice, 2-3 T oil

Dressing 3: C matsun, t grated onion, 1 garlic clove (minced), pinch of ground cinnamon, 1 t lemon
juice, 1 t of minced fresh cilantro, t ground cumin, salt to taste

Notes:
196
COLESLAW
ELIZABETH POU, A15
Ingredients
4 C cabbage (sliced thin or grated)
C oil
2 -4 carrots (grated)
C vinegar (preferably cider)
6-8 green onions (chopped)
-1 t salt
chopped parsley or cilantro to taste
3-4 t jelly or muraba
green pepper (optional)
1 -2 t Dijon mustard
Instructions
1. Combine vegetables in a mixing bowl.
2. Put dressing ingredients into glass jar and shake well. Pour on veggies and toss.
Notes:
COLESLAW
197
SAUERKRAUT
Ingredients
125 g sauerkraut (Malakani)
20 g oil
40 g onions (chopped)
Instructions
1. Mix ingredients and serve
Notes:
SAUERKRAUT
198
POTATO
Ingredients
8 boiled potatoes (chopped)
C yellow mustard [Y]
fresh herbs (chopped)
10 green onions or onions (chopped)
4 hard boiled eggs (chopped)
C mayonnaise
6 pickles (chopped, optional)
Instructions
1. Boil potatoes with skin on until soft. Prepare hard boiled eggs.
2. Mix all ingredients together and chill in fridge. The longer it chills the better the flavor
Notes:
POTATO
199
CREAMY POTATO
Ingredients
6 medium potatoes
2 stalks celery (thinly sliced)
1 medium green pepper
C onion (chopped)
1 C mayonnaise
1 T vinegar
2 t prepared mustard [Y]
1 t salt
t pepper
6 hardboiled eggs (coarsely chopped)
Instructions
1. In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain
well. Peel and cube potatoes
2. In a very large bowl combine celery, green pepper, onion, mayonnaise, vinegar,
Mustard, salt, and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.
CREAMY POTATO
Makes 12 servings.
Notes:
200
GERMAN-STYLE POTATO
WENDY SCHMIDT, A8
Ingredients
4 medium potatoes
4 slices bacon [Y]
C onion (chopped)
1 T flour
1 T sugar
t salt
t celery seed
t pepper
C water
C vinegar
1 hard-boiled egg
2 T chopped parsley
GERMAN-STYLE POTATO
Instructions
1. In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender;
drain well. Cool slightly. Peel and slice potatoes. Set aside while preparing dressing
2. Dressing: In a large skillet cook 4 slices bacon until crisp. Drain and crumble, reserving 2 T drippings.
Set bacon aside. Add chopped onion to reserved drippings. Cook until tender. Stir in flour, sugar, salt,
celery seed and pepper. Stir in water and vinegar. Cook and stir until thickened and bubbly. Stir in
potatoes and bacon. Cook for 2 to 3 minutes more or until heated through, stirring gently. Transfer to a
serving bowl. Garnish with hard-cooked egg and parsley. Makes 4 servings.

Notes:
201
POTATO BEET SALAD
VERONICA MEISTER, A3
Ingredients
3 medium beets
lots of tarragon
4 potatoes
Armenian cheese
2 pickles
2 hard-boiled eggs
green onions
matsun, sour cream or mayonnaise
parsley, cilantro, or dill to taste
Tabasco sauce (optional)
Instructions
1. Peel beets and potatoes. Boil them together; cool and dice
POTATO BEET SALAD

2. Slice pickles, green onions, herbs (parsley, cilantro, or dill), tarragon, and cheese into small pieces in a
large bowl .Add cooled potatoes and beets. Add matsun, sour cream, or mayonnaise to taste. Season
with salt, pepper, etc. and lots of Tabasco sauce
Notes: Mustard may be hard to find, it is not needed. All kinds of mustard are
available in Moshvichka Supermarket on Northern Ave.
202
MARINATED CUCUMBERS IN DILL
Ingredients
2 C sliced cucumber
t salt
C vinegar
C sugar
2 T water
1 T fresh dill
T white pepper (omit if unavailable)
Instructions
MARINATED CUCUMBERS IN DILL

1. Mix salt and water, let cucumber set there for 1 hour. Rinse and blot. Combine remaining ingredients
in bowl and toss with cucumber. Chill at least 4 hours
Notes:
203
GREEK SALAD
TERESA KORNEGAY, A2
Ingredients
4-6 ripe tomatoes
Feta cheese (optional: see note below)
2-3 medium cucumbers
black olives (if desired)
2 medium sweet onions
rosemary
olive oil
dill
vinegar
Instructions
1. Cut tomatoes into wedges, the cucumbers into rounds, and the onions any way you want. Put
tomatoes, cucumbers and onions in a bowl; sprinkle olive oil and vinegar lavishly. Mix and taste.
2. Cut Feta into squares and place on top of salad. Add olives, rosemary, and dill.
GREEK SALAD
Note: You can use Armenian Cheese: it works just like Feta. Just make sure to soak it in
cold water to remove all the salt
Notes:
204
RED PEPPER
Ingredients
1 roasted red pepper
pinch cumin
1 t pomegranate juice
pinch salt
1 t oil
Instructions
1. Mix all ingredients and chill. This is close to the Lagonid restaurant recipe.
Notes:
RED PEPPER
205
TABBOULEH
JENNIFER HAILE, A8
Ingredients
1 C boiling water
2 T sliced olives (optional)
1 C chopped tomato
1 t olive oil
C raw bulgur (cracked wheat)
C minced mint (optional)
C finely chopped fresh parsley
t salt
C lemon juice
1 crushed garlic clove
3 T minced onion or green onions
Instructions
1. Combine boiling water and bulgur in medium bowl; Stir well. Let stand 20 minutes or until water is
absorbed.
2. In another bowl, add and mix the remaining ingredients.
TABBOULEH
3. Pour over the bulgur mixture and toss gently to coat. Cover and chill for 1 hour.

Notes:
206
MJEDDDRAH
CHRIS CASSELL, A5
Ingredients
1 C lentils (rinsed)
2 large onions (coarsely chopped)
4 C water
t salt
3-3 T olive oil
C brown rice [Y] (or white)
Salad dressing ingredients:

3 T olive oil
t dry mustard
2 T lemon juice
t paprika
t honey
Instructions
Mjeddrah is traditionally eaten with a salad and the following dressing on top (like a tostada without the
tortilla). Choose among lettuce, spinach, tomatoes, green onions, cucumber, radishes, bell pepper, and
MJEDDDRAH
sprouts. For the dressing, combine ingredients and toss with salad
1. Bring lentils and water to a boil, then reduce heat, cover, and simmer for 25 minutes.
2. Heat 2 T oil in a skillet and saut onions and salt until onions are translucent.
3. Heat remaining oil in another skillet and saut rice for 3 minutes.

4. Combine lentils, onion, and rice, cover tightly, and simmer until lentils and rice are tender, about 1
hour. (Up to 2 C more water may be needed to cook the rice). Stir occasionally. Add more salt, if desired.
Notes:
207
EASY RICE SALAD
JOHN SCHUCHART, A6
Ingredients
1 T lemon juice
t cumin and chili powder
t oregano
3 C cooked rice
1 C salami (chopped and cooked)
C celery (chopped)
C onion (chopped)
C olives (chopped)
t salt
C mayonnaise
1 boiled egg (chopped)
Instructions
1. Mix all ingredients then gently stir in mayonnaise.
EASY RICE SALAD

Notes:
208
RED BEAN SALAD
Ingredients
80 g cooked kidney or red beans
25 g chopped onions
15 g oil
15 g vinegar
chopped cilantro
Instructions
1. Mix cooled beans, salt, pepper, cilantro, onions, oil, and vinegar. Serve cooled.
Notes:
RED BEAN SALAD

209
JUST BEANIE
ANDY MATESTIC, A6
Ingredients
3 T vinegar
2 C chopped tomato
t salt & pepper
1 red onion (chopped)
1 cucumber (peeled and chopped)
1 C cooked chickpeas
2 T red wine
4 C toasted bread cubes
2 cloves
arlic (minced)
C fresh herbs
C grated cheese
2 T oil
Instructions
1. Combine all ingredients except chickpeas, bread cubes, herbs, and cheese. Toss to coat. Marinate 2
JUST BEANIE
hours. Add remaining ingredients and toss.

Notes:
210
PASTA SALAD WITH CREAMY DRESSING
ANN CAPLE, A8
Ingredients
1 package Rotini pasta (or any Italian brand)
2 small onions (chopped)
1 C green pepper (chopped)
1 C cucumbers (chopped)
PASTA SALAD WITH CREAMY DRESSING

1 T spicy mustard [Y]
1 can pitted black olives
C mayonnaise
250 g cheese (cubed)
C chopped parsley
2 C chicken boiled and chopped (optional)
Instructions
1. Boil pasta, drain and chill. Mix other ingredients into noodles.

Notes:
211
PASTA SALAD WITH VINAIGRETTE
Ingredients
2 large tomatoes
C vinegar
2 peppers
C oil
1 onion
pepper
1 cucumber
soy sauce (optional)
PASTA SALAD WITH VINAIGRETTE

package pasta (cooked)
2 cloves garlic
Instructions
1. Mix everything in a bowl and refrigerate. Add as many different veggies as you want. Serves 2 as main
dish

Notes:
212
FRUITS, VEGETABLES & VEGETARIAN
Not all the vegetarian dishes in this cookbook are collected in this section; they are scattered
throughout in other sections. Any recipe without the meat icon at the beginning is vegetarian-friendly;
those with a [V] at the beginning are vegan-friendly.
The fruit recipes in this section tend to be savory or intended as an accompaniment to the main course;
sweeter, dessert fruit recipes can be found in the Fruit Dessert section.
Pickles and other vegetable preserves can be found in the Preserves & Preserving Food appendix.
FRUITS, VEGETABLES, & VEGETARIAN
213
FRUIT PIZZA
PATTI HACHIYA, A15
Ingredients
1 pizza crust
goat cheese
olive oil
sliced fruit
tarragon or basil or parsley
black pepper
Instructions
1. Spread olive oil on crust. Bake until pale brown.
FRUIT PIZZA
2. Put cheese on pizza, top with fruit slices.
3. Sprinkle with chopped greens and black pepper.
4. Bake until crust is browned.
FRUITS, VEGETABLES, & VEGETARIAN:

Notes:
214
VEGETABLE CUTLETS
NARA MARTIROSIAN, GORIS COUNTERPART
Ingredients
6 potatoes (peeled and grated)
2 carrots (peeled and grated)
2 onions (peeled and minced)
2 green peppers (minced)
1 handful herbs (cilantro/parsley/basil/dill, chopped very finely)
3 eggs (beaten)
VEGETABLE CUTLETS
cooking oil/shortening (Aftab)
Instructions
1. Be sure to drain the grated potatoes. Then mix all of the vegetables in a large bowl. Add eggs.
2. Heat about inch of oil in a skillet until very hot. Test a spoonful of batter. If it browns in about a
minute, the oil is ready.
3. Drop cup of batter in the oil. Turn when brown and crisp and fry the other side. When finished,
remove from oil and drain on napkins. Makes about 2 dozen cutlets.

Notes:
215
CURRY STIR-FRY
DAVE MITCHELL, A8 & NANCY REINHART, A9
Ingredients
1 package sour cream
1 t ginger [Y]
1-3 t curry or to taste
3 cloves garlic (chopped)
1t cumin
1 t crushed red pepper
sauted vegetables of choice
Instructions
CURRY STIR-FRY
1. In a fry pan, add sauted vegetables, sour cream, and a little water; cook over medium heat until the
sauce has reduced to desired consistency
2. Add spices and serve over rice
Notes:
216
ASPARAGUS
Ingredients
asparagus
butter (optional)
garlic (minced) to taste
salt
Instructions
When the asparagus appears in April it means that winter is starting to wind down. Eat your greens: you
haven't been able to all winter!
1. Wash asparagus and trim away tough ends.
2. Boiled: cover asparagus in a pot with salted water. Boil until asparagus is bright green. Drain and serve
ASPARAGUS
immediately.
3. Fried: melt butter in a frying pan over medium heat. Fry asparagus in butter until bright green or
slightly charred. Serve immediately.

Notes: I combine boiled and sauteed method. Start in pan with 1 inch water over
low heat. When water cooks off, just add a pat or two of butter and let them
brown. Add Salt and pepper or grated parm cheese. Pat F
217
AVELUK AND PEANUT STIR-FRY
KATRINA WARDRIP, A9
Ingredients
1 braid of aveluk
2 T tomato paste (optional)
1 C roasted peanuts
1 clove garlic (chopped)
2 T olive oil
Instructions
1. Boil aveluk until soft, then drain.
AVELUK AND PEANUT STIR-FRY

2. Heat oil and garlic in a saucepan, add peanuts and aveluk. Stir in optional tomato paste.
3. Serve over white rice.
Notes:
FRUITS, VEGETABLES,:
218
BEETS
Ingredients
beets
salt & pepper
butter
chopped parsley
Instructions
1. Cut off all but 1 inch of the beet tops; do not pare or remove the roots
2. Drop the beets into enough boiling water to cover them, and cook, uncovered, until they are tender,
allowing 30 minutes to 1 hour, depending on the age of the beets
3. Drain them and drop them in cold water for a minute or two to cool them slightly, then slip off the
skins. Leave them whole, quarter or slice them
BEETS
4. Toss them with butter, salt and pepper, and some chopped parsley. Reheat them, if necessary, before
serving
Note: for sugared beets, toss cooked, sliced beets with 2 T butter, 1 t sugar, and t salt

Notes: Roast beets as mentioned on previous page for Roasted Beet salad.
219
BEET (OR OTHER) GREENS
Ingredients
about 12 C torn greens
salt to taste
Instructions
1. Wash beet greens in cold water, drain well. Remove stems and trim bruised leaves.
BEET (OR OTHER) GREENS

2. Cook covered in a small amount of boiling salted water for 9-12 minutes or until tender.
Notes:
220
BOILED CABBAGE
Ingredients
head of cabbage
salt to taste
Instructions
1. Cut the cabbage in half, cut away and discard the hard, whitish core. Slice into wedges.
2. Drop wedges into a large pot of boiling, salted water and boil until the cabbage is just tender, about 5-
7 minutes. It should be crisp-tender and retain its color. Drain well.
BOILED CABBAGE
Notes:
221
SKILLET CABBAGE
TERESA KORNEGAY, A2
Ingredients
4 C cabbage
2 t sugar
2 onions (sliced)
2 tomatoes (chopped)
1-2 T oil
SKILLET CABBAGE
Instructions
1. Heat oil in a pan over medium heat
2. Combine ingredients and saut for about 6 minutes
Notes:
222
COOKED CARROTS
Ingredients
carrots (trimmed, peeled and sliced)
salt & pepper
2 T butter
2 T chopped parsley
Instructions
1. Cook carrots, covered, in about 2 inches of boiling water until they are tender, about 10-12 minutes.
2. Drain and coat with butter and season to taste. Can also toss with 2 T finely chopped parsley.
COOKED CARROTS
Notes:
223
CARROTS WITH DILL BUTTER
CARRIE DULIN, A5
Ingredients
1 T lemon juice
2 T butter (softened)
t salt
1 T chopped fresh dill (or t dried)
t pepper
Instructions
1. In a medium saucepan cook carrots, covered, in a small amount of boiling water about 10 minutes or
until crisp-tender. Drain.
CARROTS WITH DILL BUTTER

2. Stir butter, dill, lemon juice, salt, and pepper into carrots; toss lightly to coat.
Notes:
FRUITS, VEGETABLES:
224
DIJON-HERB CARROTS
Ingredients
1 C fresh parsley leaves
6 large leaves of fresh basil
1 T water
2 t Dijon mustard
salt to taste
1 T olive oil
4 C carrots (sliced thickly on the diagonal)
DIJON-HERB CARROTS
Instructions
1. Place the parsley, basil, garlic, water, mustard, and salt in a food processor and bland. Add the oil and
blend until it forms a thick sauce. Alternatively, mince the parsley and basil. Combine the herbs, garlic,
water, mustard, and salt in a small bowl. Whisk in the oil until well blended.
2. Steam the carrots in a large saucepan until tender, about 8-10 minutes. Toss carrots gently with the
sauce and serve.
Notes:
225
SWEET & SOUR CARROTS
Ingredients
4 green onions (cut into -inch pieces)
C unsweetened pineapple juice
2 T honey
2 T butter
SWEET & SOUR CARROTS

1 T vinegar
1 t corn starch [Y] or potato starch
1 t soy sauce [Y]
Instructions
1. In a medium saucepan cook fresh carrots, covered, in a small amount of boiling water for 7 to 9
minutes or until crisp-tender.
2. Drain; remove from pan. In the same saucepan combine onions, juice, honey, butter, vinegar,
corn/potato starch, and soy sauce. Cook and stir until bubbly. Add carrots. Cook and stir until heated
through. 4 servings.

Notes:
226
CELERY WITH TOMATO
MATT SCHINDLER, A5
Ingredients
3 C sliced celery
C chopped tomato
2 T water or stock
Instructions
CELERY WITH TOMATO

1. Put celery in a saucepan and scatter tomato over the top. Add the water or stock, salt, pepper, and
cover. Simmer over low flame until celery is tender when pierced with a fork. Sprinkle with cheese, if
desired, and serve.
Notes:
227
CORN ON THE COB
Ingredients
ears of corn (see note)
butter (softened)
salt
Instructions
1. Just before cooking, husk the corn, pulling off all silky threads and cutting out any blemishes.
2. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return
to a boil again, then turn off heat and keep the pot covered.
CORN ON THE COB

3. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm
in the water for another 10 minutes without it becoming tough.
4. Serve with lots of butter and salt.
Note: Armenian corn is feed corn, so it will always be tougher than American sweet corn. Aroma sells
sweet corn, wrapped in plastic, in the dairy section

Notes:
228
VEGETABLE DOLMA (EASTER)
Ingredients
3-4 kg cabbage head
4 C bulgur (cracked wheat)
C oil
bunch herbs (basil, parsley, cilantro: chopped finely)
1 500 g jar tomato paste
1 onion (chopped finely)
paprika (Armenian red pepper)
salt
Instructions
VEGETABLE DOLMA (EASTER)

1. Bring a large pot of water to a boil.
2. Peel outer leaves off cabbage and quarter. Blanch cabbage leaves (drop cabbage leaves into boiling
water for 1-2 minutes). Remove and drain.
3. Saut onions in oil. Add cracked wheat, herbs, salt and paprika. Saut 5-10 minutes. Wheat will not be
cooked. Remove from heat.
4. Take a cabbage leaf (remove hard stem if necessary) and place 1-2 T of wheat mixture in the center of
the leaf, and fold closed like an envelope. Place in the bottom of a large pot. Repeat with cabbage leaves
until filling is gone. Pot should be halfway filled with dolmas
5. Add tomato paste and 1-2 C water (enough liquid to come up to the level of the stacked dolmas). Put
a china plate directly on top of the dolmas (not sure what this does but I think it helps the dolmas keep
their shape). Put lid on pot. Cook over medium/low flame one hour or until the wheat is cooked (dolmas FRUITS, VEGETABLES:
will expand to almost fill the pot!). Check water occasionally and add more if necessary to keep the
dolma from burning

Notes:
229
LENTEN DOLMA
Ingredients
1 C cooked lentils
1 C cooked kidney beans
1 C ground wheat(dzavar)
kg onions
L oil
200 gr tomato paste
grape leaves or pickled cabbage leaves
LENTEN DOLMA
dried herbs
Instructions
This is traditional Armenian dolma cooked for Lent period (40 days before Easter). It is cooked in large
amounts with the intention to last throughout the Lent or to share with friends or neighbors.
1. Cook chickpeas, lentils, beans and ground wheat separately. Grind all and then mix.
2. Fry onions in oil, then add salt, pepper, dried herbs, and tomato paste. Mix all ingredients.

3. Roll small amounts of mixture in grape leaves or cabbage leaves. Line the pot with dolma. Cover
dolma with enough warm water to cook (1-2 cups). Cook dolma until water boils down. If dolma is not
cooked yet, add some more warm water and continue to cook.

Notes:
230
ROASTED EGGPLANT
Ingredients
eggplant
Instructions
[B] Oven method:
1. Preheat the oven to 400F/ 205C
2. Prick eggplant in several places with a fork, set it on a baking pan, and bake for about 1 hour, or until
the skin is crinkled and the pulp is very soft
3. When the eggplant cools, halve it and scoop out the pulp for use in dips, spreads, and purees
ROASTED EGGPLANT
Stove-top method:
1. Prick eggplant in several places with a fork, then wrap 3 times with aluminum foil
2. Place directly on oven burner and cook on medium heat; turn every 3-4 minutes to char evenly
3. When soft and collapsed (about 15-20 minutes), remove from heat
4. Peel back the foil, slice

Notes:
231
EGGPLANT SUPREME
LISA SCORSOLINI, A5
Ingredients
1 T butter
chili powder
1 eggplant (peeled and sliced inch thick)
salt
1 onion (finely chopped)
4-5 eggs
1 large green pepper (thinly sliced)
EGGPLANT SUPREME
Instructions
1. Melt butter in skillet and place 4 slices of eggplant in the skillet. Add some onion and green pepper in
the spaces between the eggplant slices. Add chili powder and salt
2. Meanwhile beat 4-5 eggs until foamy. When eggplant is softened, pour some of the beaten egg into
the skillet just enough to cover eggplant. Fry over low heat, without stirring until egg is cooked. Turn
pancake and brown on the other side. Remove to a plate and keep warm in oven.
3. Repeat this process, adding more butter to the skillet as needed until all the eggplant and eggs are
used. One pancake serves one person as a main dish

Notes:
232
EGGPLANT WITH FETA CHEESE
MICHELLE RYAN, A6
Ingredients
1 T lemon juice
1 T olive oil
3 eggplants (cut into inch slices)
Sauce ingredients:
C yogurt
C crumbled Feta*
EGGPLANT WITH FETA

C chopped onion
3 T chopped fresh mint leaves
1 T lemon juice
1 t fresh garlic (minced)
t ground red pepper
Instructions
1. Preheat oven broiler.
2. Stir together lemon juice and olive oil; brush both sides of eggplant slices. Place eggplant slices on a
baking sheet. Broil 6-8 inches from heat, turning once, until tender and lightly browned, about 6-8
minutes

3. Meanwhile, in small bowl combine all sauce ingredients; mix well. Serve over warm eggplant slices.
Makes 5 servings
* You can use Armenian Cheese; it works just like Feta, just make sure to soak it in cold water to remove
all the salt
Notes:
233
GARNY YARACH
JASMINE HAROUTYOUNIAN, LCF
Ingredients
eggplant
vegetable oil
ground meat
salt
onion (chopped)
tomato (chopped)
Instructions
1. Cut eggplant lengthwise. Salt the eggplants and let sit 10-15 minutes.
GARNY YARACH
2. In skillet, roast eggplants in vegetable oil.
3. In separate skillet, fry the onion then add ground meat and fry until done. Salt to taste.
4. Put meat and onion mixture inside the middle of eggplant pieces. Then put these eggplants in a pan,
add chopped tomato and boil 10 minutes.

Notes:
234
RATATOUILLE
Ingredients
2 small eggplants (cut into 1-inch cubes)
t salt
kg potatoes
3 T olive oil
1 green bell pepper (cored, seeded and cut into 1-inch squares)
1 onion (coarsely chopped)
2-3 cloves garlic (coarsely chopped)
t black pepper
t paprika
6 tomatoes
1 T tomato paste
C coarsely chopped fresh parsley
RATATOUILLE
coarsely chopped fresh basil leaves
2 T fresh oregano leaves (or t dried)
Instructions
1. Sprinkle the eggplants lightly with the salt and place it in a colander. Allow it to sit for 1 hour. Then
rinse, drain and pat dry
2. Bring a large saucepan of a water to a boil and add the potatoes. Reduce the heat and simmer until

just tender, about 25 min. Drain and set aside
3. Preheat the oven to 350F/180C
4. Heat 2 T of the oil in a large skillet and add the peppers, onion and garlic. Saut over medium-low
heat for 5 minutes
5. Remove the skillet from the heat and add the salt, pepper, paprika, tomatoes, tomato paste, parsley,
basil, oregano, eggplants, and remaining 1 T oil. Stir well and transfer the mixture to an ovenproof
casserole. Cover and bake 30 minutes. Stir in the reserved potatoes, and bake uncovered another 30
minutes stirring once
Notes:
235
GREEN BEANS
Ingredients
whole green beans
butter
Instructions
1. Wash beans and remove ends and strings if there are any. Leave whole or cut in diagonal strips
2. Drop into large pot of boiling water, boil gently 5-10 minutes, depending on size and age of beans.
Taste for doneness, should still be a bit crunchy
3. Drain and rinse with cool water to stop cooking. Reheat with butter, salt and pepper just before
GREEN BEANS
serving
Notes:
236
FRIED GREEN BEANS AND EGGS
Ingredients
2 kg green beans (take off ends, cleaned)
C oil
salt to taste
FRIED GREEN BEANS, EGGS

2 eggs (beaten)
C cilantro (chopped)
Instructions
1. Bring 2-3 L salted water to a boil.
2. Chop green beans into inch-long pieces. Boil until just bright green and crisp/tender. Drain beans.
3. Heat oil in a skillet. Saut beans for 3 minutes, then add eggs, stirring constantly, and cook for 2
minutes. Add chopped cilantro and cook for 1 minute more. Serves 6.
Note: you can also make a similar dish by substituting asparagus, spinach, or aveluk for
the green beans. Simply omit the cilantro and, for the spinach, there's no need to boil

Notes:
237
SAVORY GREEN BEANS
BARBARA MURRAY, A2
Ingredients
C onion (chopped)
1 T butter (melted)
1 T flour
t dried savory
kg green beans (cut into 2 inch pieces)
SAVORY GREEN BEANS

Instructions
1. Cook onion in melted butter until tender. Add salt, pepper, flour, and savory. Cook, stirring
occasionally.
2. In another pan, steam or boil green beans until just tender. Slowly stir C bean
water into onion mixture and bring to a boil. Add cooked beans and serve.
Notes:
238
GREEN BEAN CASSEROLE
CINDY BENJAMIN
Ingredients
3 T butter (melted)
2 T flour
1 t salt
t pepper
GREEN BEAN CASSEROLE

1 t sugar
t onion (grated)
1 C sour cream
2 cans green beans
kg grated cheese
C bread crumbs
Instructions
1. Combine 2 T butter and flour. Cook gently until bubbly. Remove from heat; stir in seasonings and
cream. Fold in green beans.
2. Place in shallow pan. Cover with cheese, then with crumbs mixed with remaining butter. Bake at
350F/180C 30 minutes, until cheese is bubbly and golden. Serves 8 as side dish, 4 as main dish.

Notes:
239
MUSHROOMS
Ingredients
mushrooms
2 T butter
Instructions
1. Wash mushrooms with a damp cloth or towel. Leave whole or slice.
2. Cook, covered in butter about 5 minutes.
Notes:
MUSHROOMS
240
DILIJAN FOREST MUSHROOMS
STEPHANIE SAENGER, A5
Ingredients
2 kg wild mushrooms
C chopped fresh herbs
1 C water
2 eggs
1 bouillon cube
2 T oil
Instructions
1. Rinse mushrooms in water, then cut larger pieces into smaller sizes. Put mushrooms into a large pot
with one C of water. Boil covered for about 2 hours, stirring occasionally. The mushrooms will shrink to
DILIJAN FOREST MUSHROOMS

half or their original size. One may also add a chicken or beef bouillon cube to the boiling water for a
flavor enhancer, if desired
2. During the last 15 minutes, or when the mushrooms are done, add chopped fresh herbs. Uncover the
pot and allow the remaining water to evaporate
3. In a separate bowl, scramble two eggs. Add 2 T oil to the mushrooms and pour raw eggs over the
mushrooms. Let the eggs cook and stir in with the mushrooms. When the eggs are done the dish is
finished
Notes:
FRUITS, VEGETABLES:
241
CREAMED ONIONS
JIM MAGNER, A8
Ingredients
1 kg onions
3 C milk
C butter
1 package ham or bacon [Y]
Instructions
1. Preheat oven to 350F/180C. Peel onions and boil whole in water for 20 minutes
CREAMED ONIONS
2. While onions are boiling, fry bacon or ham in butter.
3. Next add milk, salt and pepper. Add onions to mixture and stir.
4. Heat in oven for 30 minutes or until onions are tender. Add extra crumbled bacon or bread crumbs
when almost cooked.

Notes:
242
BAKED PINEAPPLE
BARBARA COLSON, A16
Ingredients
1 can crushed pineapple & 1 can tidbits
C sugar
1 T cornstarch & 1 T flour
2 eggs (slightly beaten)
cinnamon (topping)
Instructions
BAKED PINEAPPLE
1. Drain pineapple chunks & mix together with all ingredients. Pour into a casserole dish sprayed with
Pam (or greased oven-safe dish). Sprinkle cinnamon on top. Bake 350F/180C for 1 hour.
2. It goes really well with baked ham or a pork roast. It is easy to make. For added variety you can add
chopped up apples to it as well.
Notes:
243
FRIED TOMATOES & EGGS
Ingredients
1 kg tomatoes (chopped)
C oil (can be cut by )
6 eggs (beaten)
3 medium onions (chopped)
FRIED TOMATOES & EGGS

salt to taste
greens (parsley/basil/cilantro) for garnish
Instructions
1. Saut onions in oil until translucent. Add tomatoes and cook for 5-7 minutes (longer if tomatoes are
particularly juicy). Add salt to taste and pour on eggs.
2. Let cook in pan (without stirring) for about 2 minutes or until eggs are set.
3. Add chopped greens and serve hot. Serves 4. Excellent on its own or with sour cream over a pilaf.

Notes:
244
TOMATO BREAD PUDDING
BETTER HOMES & GARDENS AUG. 2002
Ingredients
loaf of French bread [Y] or white crusty bread (torn into - inch chunks)
3 T fresh dill
t black pepper
TOMATO BREAD PUDDING

2 T olive oil
C water or stock
4 C tomatoes (cored, seeded and coarsely chopped)
Instructions
2. Place bread into a large, shallow baking pan. Bake for 15 minutes or until golden brown, stirring once.
3. In a large skillet cook garlic in hot olive oil over medium heat for 30 seconds. Add tomatoes, dill, and
pepper. Cook uncovered over medium heat for 2 minutes, stirring occasionally.
4. Add water/stock and bring to a boil. Remove from heat.

5. To serve, place toasted bread pieces in a bowl. Pour tomato mixture over bread; toss gently to mix.
Top with sprigs of dill. Serve immediately.

Notes: It's okay, although not the tastiest meal. But quick and easy to make.
Reviewed by: Evelyn Helminen, A19
245
HERBED BAKED TOMATOES
Ingredients
4 medium ripe tomatoes
t ground black pepper
t sugar
1 C shredded cheese
HERBED BAKED TOMATOES

3 cloves garlic (pressed)
C cracker or bread crumbs
t dry basil (or use fresh)
chopped fresh parsley (optional)
t dry oregano (or fresh)
Instructions
1. Cut tops of tomatoes off and scoop out the middles into a bowl. Throw about half away. Mix pulp
with sugar, spices, C of the cheese, and crumbs. Stuff tomatoes
with the mixture and place on baking sheet.
2. Bake at 350F/180C for about 20 minutes. Remove from oven and top tomatoes with remaining
cheese and return to oven until tomatoes are tender and cheese is melted. Sprinkle with fresh parsley, if
desired.

Notes:
246
FRIED GREEN TOMATOES
ANDREW MORGAN, A3
Ingredients
3 T oil
flour
4 green tomatoes (sliced)
milk
2 eggs (beaten)
FRIED GREEN TOMATOES

salt
dry bread crumbs
pepper
Instructions
1. Heat oil over medium heat in a skillet.
2. Dip tomato slices in eggs, then bread crumbs.
3. Slowly fry them in fat until golden brown on both sides. Put your tomatoes on a plate.
4. For each T of oil left in the pan, stir in 1 T flour and blend well. Then stir in 1 C of milk and cook until

thickened, stirring constantly. Add salt and pepper. Pour over tomatoes and serve hot.
Notes:
247
SUN-DRIED TOMATOES
Ingredients
1 kg plum or Roma-type tomatoes
Instructions
1. Wash and slice into inch slices. Drain lightly on a towel.
SUN-DRIED TOMATOES
2. Place in a single layer on a baking sheet and place in oven at 140F/65C for about10 hours. Tomatoes
are done when they are flexible and leathery, but not sticky, like a prune.
3. Allow to cool completely, then store in an air-tight container for up to six months. You can also store
them in oil. To do this, first rehydrate them for 5 minutes in warm water until plump but chewy. Then
dip them in wine or vinegar, and pack them in a jar with olive oil and herbs (i.e. sliced garlic, thyme or
oregano). Allow to sit at room temperature for 4-6 hours before storing in the fridge.
Notes:
248
STUFFED TOMATOES
BETHANY ROSS, A1
Ingredients
2 C cooked rice
2 onions (chopped)
2 T oil
t parsley
2 C water
t basil
kg ground meat
STUFFED TOMATOES
4 large ripe tomatoes (hollowed)
Instructions
1. Brown ground meat and onions; drain and add parsley, basil, and pepper
2. Add cooked rice to meat mixture and stir well. Place tomatoes in casserole dish and scoop
rice/hamburger mixture into tomatoes. Cover with foil and bake at 350F/180C for 10 minutes, then
remove foil and bake for another 10 minutes
3. Variation: can also be done with green peppers

Notes:
249
STUFFED PEPPERS
ARMINE KOCHARYAN, L&T SPECIALIST
Ingredients
5 green peppers
parsley
5 carrots (grated)
oil
1 large onion (finely chopped) salt
3 tomatoes (or tomato paste + water)
canned corn
STUFFED PEPPERS
1-2 hot peppers
C grated cheese (not vegan)
Instructions
1. Saut the onion in oil on moderate heat, add the grated carrots, tomatoes, optional corn, and hot
peppers and simmer for 7-10 minutes.
2. Add the salt and chopped parsley; let it cool down a little.
3. Stuff the peppers with the filling, sprinkle tops with optional cheese, put them in a saucepan, add a

couple of tomatoes and a little water and put on low heat. (It should be juicy, so if you are adding
tomato paste instead of tomatoes add some water.)
4. Serve when the pepper is cooked.
Notes:
250
ROASTED RED PEPPERS
MOOSEWOOD RESTAURANT LOW-FAT FAVORITES
Ingredients
red peppers
Instructions
1. Place red pepper directly over stove burner on medium-high heat; turn every 1-2minutes. Roast for 5-
10 minutes in all
ROASTED RED PEPPERS

2. Place roasted pepper in a covered bowl to cool; Once cooled, peel and discard pepper skin and
remove the seeds
Notes:
251
EGG AND SPINACH CASSEROLE
TERESA KORNEGAY, A2
Ingredients
kg spinach
salt
3 t butter
3 T flour
1 C milk
1 C grated cheese
6 eggs
pepper
toast
Instructions
EGG & SPINACH CASSEROLE

2. In 88-inch baking dish, toss spinach with salt and spread in an even layer. With a spoon, make 6
indentations.
3. In a small pan over low heat, stir flour into butter until smooth; gradually stir in milk, stirring
constantly until sauce is thickened. Stir in cheese and heat just until melted. Remove from heat.
4. Break one egg in each indentation; sprinkle with salt and pepper. Pour sauce over eggs. Bake 30-35
minutes. Serve with toast.
Notes: FRUITS, VEGETABLES:
252
SQUASH AND APPLE BAKE WITH COGNAC
KATHY KACEN, A10
Ingredients
1 small squash
3 apples (peeled, cored and sliced)
C butter
C brown sugar [Y]
C orange juice or apple juice
SQUASH AND APPLE BAKE

cinnamon
nutmeg [Y]
all-spice
cloves (optional and to taste)
to C cognac (optional)
Instructions
1. Steam or boil squash until soft, peel and cut into small chunks.
2. Arrange squash to cover bottom of baking pan. Layer apples over squash.
3. Mix juice and cognac with brown sugar and pour over apple and squash mixture.

4. Cut up butter into small chunks and drop on top of mixture. Shake spices over top.
5. Bake in 350F/180C oven for 3545 minutes until apples are soft. Note that there should be enough
liquid in the dish to aid in the steaming/cooking of the apples and to infuse the dish with flavor.
Notes:
WITH COGNAC
253
PUMPKIN MASH
Ingredients
85 g butter
dried red pepper flakes
1 onion (chopped)
-1 pumpkin (cleaned, then chopped)
mixed fresh herbs
1 C water or milk
2-3 green peppers (chopped)
Instructions
PUMPKIN MASH
1. Melt butter in a pan. Saut onion, herbs, green pepper, and red pepper flakes for 5 minutes. Add
pumpkin pieces. If pumpkin is dry, add 1 C water or milk. Salt to taste.
2. Bake at 350F/180C for about a hour. Mash pumpkin so it is like mashed potatoes.
3. Variation: Add chopped green beans before baking.

Notes:
254
QUICHE
CARRIE DULIN, A5
Ingredients
1 single-crust pie
C grated Swiss cheese
1 C milk or light cream
C grated cheddar cheese
t salt
C grated carrot
t pepper
C sliced green onion
t garlic powder
1 T flour
Instructions
QUICHE
1. Prepare pie pastry. Line the unpricked pastry shell with a double thickness of foil.
2. Bake in 450F/230C oven for 8 minutes. Remove foil. Bake 4-5 minutes more or until pastry is set and
dry. Remove from oven. Reduce oven to 325F/165C.

3. Toss together cheeses, carrot, green onion, and flour. Sprinkle mixture over the bottom of the pastry
shell.
4. In a medium mixing bowl stir together eggs, milk or cream, salt, pepper, and garlic powder. Pour egg
mixture into the hot, baked pastry shell. Bake in the 325F/165C oven for 35-40 minutes or until a knife
inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-
browning. Let stand for 10 minutes before serving. Makes 6 servings.

Notes:
255
OVEN ROASTED CAULIFLOWER
Ingredients
Head of Cauliflower
6 T melted butter
3 T grated parmesan cheese
3 T bread crumbs
1 pinch red pepper
salt and black pepper to taste
Instructions
1. Parboil a bunch of florets until just slightly tender (NOT soggy)

2. Mix rest of ingredients in a large bowl.
3. Add florets to mixture in bowl. Toss about. Pour out onto roasting pan.
4.Roast in oven at 190 C (370 F) until golden brown...about 30-35 minutes.
Notes:
FRUITS, VEGETABLES:
256
AJABSANDAL
JULIANNE SHELTON, A18
Ingredients
3 large potatoes
4 large tomatoes
2 eggplants
1 onion
1 green pepper
1 spicy pepper (optional)
greens
oil/butter
salt
pepper
bay leaf
AJABSANDAL
Instructions
1. Chop up everything first into bit sizes
2. dice and saut the onion in oil
3. add the chopped up vegetables in layers

4. turn down heat, cover, and let cook for 5 minutes (producing water from the vegetables)
5. add 1 cup of already boiled water, add the spicy pepper (whole, not chopped up, for flavor), add bay
leaf
6. cover and let cook until potatoes are done
7. add green herbs on top, if desired
Notes:
257
COOL WATERMELON SALAD
TERRI RESHARD, A19
Ingredients
1 whole watermelon
2-3 T Lime/lemon juice
2 red/green apples
COOL WATERMELON SALAD

2 bananas
1 C strawberries
1 C blackberries
Sugar to taste
Option 1: You can use your own combination of fruits; use those items that are in season for your area.
Some others that I like are grapes, oranges, red/black cherries, kiwi and green melon (muskmelon).
Option 2: For a dessert, just add sugar or yogurt, and if you like a little rum for flavor.
Instructions
1. Wash all of the fruits and make sure there are no bad spots.
2. Make sure the watermelon can stand like a bowl, cut open the top. Spoon out all of the red part of
the watermelon, and put into a large bowl. Put thetop back onto the empty watermelon, refrigerate to
use later.

3. Add to the bowl of melon, the remaining ingredients. Use a little sugar to your liking, toss, and fill the
empty watermelon that you previously refrigerated. Refrigerate until you are ready to serve. Serves 6 to
8 or you can eat for several meals. Happy Eating!
Notes:
258
Ingredients
Head of cauliflower (cut into small florets)
6 T melted butter
1 clove garlic smashed
2 T parmesan cheese (grated)
3 T bread crumbs
1 pinch red pepper
Instructions
OVEN ROASTED
1. Preheat oven to 190.
2. Mix all ingredients.
3. Bake 30-35 minutes

Notes:
CAULIFLOWER
259
BAKED VEGETABLE TORTE
Ingredients
Potatoes
Zucchini
Onion (red or yellow)
Teleggio Cheese (I used Gouda or Ementhaller that I could find in Artashat)
BAKED VEGETABLE TORTE

Marjoram
Olive Oil
Instructions
1. Boil Potatoes (with skins on) for 20 minutes. Rinse in cold water. Remove skins, and slice. Slice
zucchini and onions into thin slices. Saut in olive oil until tender.
Add fresh marjoram to vegetables. Cut teleggio cheese into chunks.
2. Grease a baking dish with olive oil. Add bread crumbs and shake around to coat the pan. Add a layer
of zucchini and onions, then cubes of cheese and then a layer of potato slices. Drizzle the top with olive
oil and sprinkle with salt and pepper.
3. Bake at 350 for 20-25 minutes.

Notes:
260
FALAFEL
AMANDA PASCAL, A17
Ingredients
1 C dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion (chopped)
2 cloves of garlic (chopped)
3 T of fresh parsley (chopped)
1 t coriander
1 t cumin
2 T flour
Salt
Pepper
Oil for frying
Instructions
FALAFEL
1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak the day before.
2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
3. Allow to boil for an hour.Drain and allow to cool for 15 minutes.

4. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add
flour.
5. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food
processor. You want the result to be a thick paste.
6. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
7. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
** if the mixture is breaking apart in the oil, add more flour
Notes:
261
BUTTERNUT SQUASH AND CARAMELIZED ONION
GALETTE
EMILY HAAS, A17
Ingredients
For the pastry:
t salt
BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

8 T (1 stick) unsalted butter (cut into pieces)
C sour cream
2 t fresh lemon juice
C ice water
For the filling:

1 small butternut squash (about one pound)
2 T olive oil
1 to 2 T butter (if you have only non-stick the smaller amount will do)
1 large onion (halved and thinly sliced in half-moons)
1 t salt
Pinch of sugar
t cayenne (or to taste)
C fontina cheese (about 2 ounces, grated or cut into small bits)
1 t chopped fresh sage leaves
Instructions
1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls
in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour.
Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal.
Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water
and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form.
Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps
into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into
a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for
neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes
unevenly. Set aside to cool slightly.
FV&V:
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low
262
heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and
lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs
together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an
ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1
1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make
it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide
BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Notes:
FV&V:
263
POTATO LATKES
ROBBY ROBINETTE, A17
Ingredients
1 t salt
2 C peeled and shredded potatoes
1 T grated onion
3 eggs (beaten)
2-3 T all-purpose flour
C oil
various greens for different flavor can be added (optional)
Instructions
POTATO LATKES
1. Extract all water from potatoes
2. Mix potatoes, onions, eggs, flour, and some slat for taste in a big bowl.
3. Heat oil in a deep pan. Place a spoonful of mixture in pan and cook each side for 2-3 minutes.
4. Serve with sour cream, green onions, or whatever sauce/side is desired.

Notes:
264
MULLIGATAWNY
DONNA GRENNELL, A18
Ingredients
1 C sliced carrots
1 C sliced celery
1 C chopped onion
2 T butter
1 C chopped peeled apple
2 T flour
1 t salt
1 t curry powder
MULLIGATAWNY
t nutmeg
t ground pepper
1 C chicken broth
14 oz can tomatoes
2 C diced cooked chicken
2 C milk
Instructions
Saut vegetables and garlic in butter until tender. Add apple and saut until apple is tender. Stir in flour,
slat and spices, and place over medium flame on stovetop. Add remaining broth and tomatoes. Cook,

stirring constantly, until thickened. Add chicken and milk. Heat to serving temperature,
Notes:
265
EGGPLANT CAVIAR
DONNA GRENNELL, A18
Ingredients
3 small eggplants (about 2 lb.)
C olive oil
2 medium onions (finely chopped)
1 green pepper (finely chopped)
3 large tomatoes (peeled and finely chopped; or a 28-oz. can of plum tomatoes)
1 - 1 t honey
1 T salt
EGGPLANT CAVIAR
Freshly ground black pepper (to taste)
Juice of 1 lemon
Instructions
Place eggplants in a baking dish and bake in a preheated 375F oven until tender, about 45 minutes. Set
aside.
Meanwhile, saut onions in olive oil until soft, but not brown. Then add green pepper and garlic and
cook until the green pepper begins to soften.

Peel baked eggplants and chop pulp finely. Add to frying pan along with chopped tomatoes, honey, salt
and pepper. Bring mixture to a boil, cover and reduce heat to low. Simmer for about 1 hour.
Remove cover from frying pan and continue to simmer mixture until all the excess liquid has evaporated
from pan and mixture is thick but not dry. Stir occasionally. This final simmer will take 20 to 45 minutes,
depending on the consistency of the vegetables. When mixture is ready, stir in lemon juice and taste for
seasoning. (Pepper liberally.)
Transfer to a bowl and chill, covered, in the refrigerator, several hours or overnight. Yield: 8 first-course
servings.
Notes:
266
RATATOUILLE
DONNA GRENNELL, A18
Ingredients
C olive oil (divided)
4 to 5 cloves garlic (minced)
1- C onion (coarsely chopped)
1- C green or red peppers (coarsely chopped)
1 kg eggplant (unpeeled and coarsely chopped)
1 kg zucchini or summer squash (quartered lengthwise and sliced)
2 C tomatoes (peeled* and chopped)
1 t salt
1 t freshly ground pepper
3 - 4 T chopped fresh basil**
RATATOUILLE
Pinch oregano (optional)**
Pinch thyme (optional)**
Dash of cayenne or Tabasco (optional)
Instructions
Heat 2 T oil in large pan and gently saut garlic; do not let it brown. Add onion and cook slowly until it
begins to turn translucent but not brown.
Add the rest of the oil, the peppers, eggplant and zucchini and stir with a wooden spoon until well
mixed. Add the seasonings, including cayenne pepper or Tabasco. Cook for about 10 minutes, stirring

constantly. Then add the tomatoes (and a little liquid, such as tomato juice, water or broth, if necessary)
and simmer, covered, until vegetables are tender. It is better if it is made a day or two ahead and
refrigerated. It may be reheated or served cold. Yield: about 6 servings
Serving suggestions: Drizzle a little extra virgin olive oil over each bowl or sprinkle with Parmesan
cheese. If serving it cold, drizzle with a little extra virgin olive oil and red wine vinegar (all three of which
are available in Yerevan).
*To peel tomatoes, place them in a pot of boiling water and let them blanch for 30 seconds to a minute.
Then remove them from the water and slip off the peel.
**Armenian purple basil has a milder flavor than the green Italian sweet basil that is available in the US.
To make the flavor more assertive, add a little thyme and oregano.
Notes:
267
BEET SALAD
DONNA GRENNELL, A18
Ingredients
Whole beets (in their skins*)
Garlic**
Mayonnaise
Sour cream (optional)
*Use about 2 medium beets per 4-5 servings. Choose beets that are all about the same size because
they will cook more evenly.
**Use about 1 clove of garlic per 2 to 4 beets.
Instructions
Boil beets in their skins until tender; let cool until they can be handled, but are still hot. Spear a beet
BEET SALAD
with a fork and use a knife to slip the peel off. Chop into approximately 1-inch-sized pieces and place
into a mixing bowl.
Mince garlic and mash slightly, or use a garlic press. Add to beets. Mix in enough mayonnaise (or a
combination of mayonnaise and sour cream) to hold beets together. If using sour cream, check for salt.
Chill and serve.

Notes:
268
POLISH CARROT SALAD
DONNA GRENNELL, A18
Ingredients
2-3 C shredded carrots
1 Apple (peeled and shredded)
1 t-1 T lemon juice
1 t-1 T honey or sugar
Instructions
POLISH CARROT SALAD

Mix all ingredients together. Check for seasonings and chill before serving.
Notes:
269
POTATOES
Potatoes are quite common in Armenia and are available in the whole year round. Select
potatoes that are clean, firm, smooth, and free from soft spots or darkened areas. It's okay if your
potatoes have sprouted; just cut away any green areas and start cooking.
POTATOES
270
BAKED POTATOES
Ingredients
desired number of potatoes
Instructions
2. Scrub potatoes with a brush and clean water to remove all dirt; pierce a few times with a fork.
3. Place the potatoes slightly apart from each other on the oven rack or baking sheet.
4. Bake for 1 hour for large potatoes, 50 minutes for medium, and 40-45 minutes for small. Turn
potatoes about half-way through cooking time. Test for doneness by piercing the potatoes to the center
with the point of a knife or a fork to see that the middle feels soft.
5. If you desire softer skins, you can rub oil on the skins before baking. If you desire crispy skins, just let
them bake longer, about 1 hours for medium potatoes and 2 hours for large.
Notes:
BAKED POTATOES
POTATOES:
271
FRIED POTATOES
Ingredients
C oil
potatoes (washed and peeled if desired)
Instructions
1. Heat oil on medium heat in a frying pan until hot (until a drop of water sizzles if dropped into oil)
2. Place potato strips in the oil and cover, turning occasionally until brown
3. Remove from oil and place potatoes on a napkin for a minute to drain excess oil
4. Salt and pepper as desired; serves 1-2
* Tip from Cory Mailliard (A15): if you can get someone to send you Lawry's Seasoned Salt, it makes
everything taste better.
Notes:
FRIED POTATOES
POTATOES:
272
BISTRO FRIES
JIM MORRISON, A7
Ingredients
2 kg potatoes (washed)
t salt
1 T oil
t pepper
Instructions
1. Slice potatoes into strips lengthwise. Combine ingredients in large Ziploc bag and seal. Toss to coat
potatoes. Spread in single layer on baking sheet or pan with cover.
Cook over medium heat until golden brown, turning once to prevent burning.
Notes:
BISTRO FRIES
POTATOES:
273
GARLIC POTATOES
BARBARA MURRAY, A2
Ingredients
kg small potatoes
4 garlic cloves (pressed)
1 T butter
C chopped parsley
2 T oil
Instructions
1. Cook potatoes in lightly salted water until tender, about 15 minutes. Drain and cool. Cut potatoes in
quarters and put aside.
2. Melt butter with oil in large skillet over medium heat. Add potatoes and garlic and cook five minutes,
stirring frequently. Increase heat to high. Cook potatoes until deep golden brown. Sprinkle with chopped
parsley. Add salt and pepper to taste.
Notes:
GARLIC POTATOES
POTATOES:
274
POTATO SKINS
Ingredients
6 large potatoes
2 T green onion (finely chopped)
1 t chili powder (or seasonings you like)
1 medium tomato (finely chopped)
3-4 drops hot pepper sauce (Tabasco, Mivi Mix, etc)
1 C shredded cheese
2 t vegetable oil
C sour cream
8 slices bacon [Y] (crisp-cooked)
Instructions
1. Bake cleaned potatoes at 425F/220C for 40-45 minutes or until done. Cool.
2. Cut each potato lengthwise into 4 wedges or if they are small, you can half them. Scoop out the inside
of each potato wedge (save for another use), leaving a shell about inch thick.
3. In a small bowl, combine oil, seasonings, and hot pepper sauce. Brush the insides of the wedges with
the oil mixture. Place the wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon,
tomato, and green onion. Top with cheese.
POTATO SKINS
4. Bake about 10 minutes more or until cheese melts and potatoes are heated through. Serve with sour
cream, if desired. You can make these ahead and chill the assembled wedges for up to 24 hours before
baking. Makes 24 wedges.
Notes:
POTATOES:
275
GOLDEN POTATO CASSEROLE
ANDREW MORGAN, A3
Ingredients
White Sauce (see the sauce section)
3 C raw potatoes
1 green onion (chopped)
butter to taste
Instructions
1. Make White Sauce. Grate the potatoes, drain potatoes of excess liquid in a colander.
2. Add the grated raw potatoes and the green onion to the sauce. Blend well.
3. Pour the mixture into a buttered baking dish. Dot with butter. Bake at 350F/180C until the top is
caramel-colored and very shiny.
GOLDEN POTATO CASSEROLE

Notes:
POTATOES:
276
MASHED POTATOES
JENNY TOLLEY, A3
Ingredients
1 or 2 potatoes (peeled & cut in half)
1 T butter
salt & pepper
3 C water
C milk
Instructions
1. Boil potatoes in a covered pot until soft; a fork should easily pierce them.
2. Drain the water and mash. Add butter and milk to desired taste and consistency. Salt and pepper if
desired. You can dress this up with garlic, onions, herbs, and/ or cheese.
Easy potato peeling trick: boil the washed potatoes with the skin on. When done, put immediately into
cold water and the peel will slide right off.
Notes: Alternatives: leave on skins.....add a bit of sour cream when mashing.

MASHED POTATOES
POTATOES:
277
SLICED & SEASONED POTATOES
Ingredients
4-8 potatoes (depending on size)
1 t salt
2-3 T melted butter
2-3 T fresh or dried herbs
6 T grated cheese
Instructions
1. Cut potatoes into thin slices, but not all the way through (fan the potatoes slices).
2. Sprinkle with salt and drizzle on butter. Then put on herbs and bake at 425F/220C for 50 minutes.
Add cheese and bake another 15 min. or until soft.
Notes:
SLICED & SEASONED POTATOES

POTATOES:
278
POTATO ONION FRITTATA
MICHELLE RYAN, A6
Ingredients
3 T olive oil
4 egg whites
2 large baking potatoes (cut into inch slices)
t salt
1 medium onion (thinly sliced)
t pepper
4 eggs
Instructions
1. Heat oil in a skillet; add potatoes and onion. Cook over medium heat, stirring and turning occasionally,
until potatoes are softened and lightly browned (10-12 minutes).
2. In medium bowl stir together eggs, egg whites, salt, and pepper. Pour egg mixture over potato
mixture. Continue cooking, lifting edges to allow eggs to flow underneath, until edges are set, about 6-8
minutes.
3. Cover; continue cooking until top is slightly puffy and set, about 3-4 minutes. Makes 6 servings.
POTATO ONION FRITTATA

Notes:
POTATOES:
279
QUEBEC POTATO PANCAKES
ANDREW MORGAN, A3
Ingredients
2 C potatoes (peeled
grated and raw)
t salt
2 T onion (minced)
2 eggs (beaten)
2 T flour
pinch of ground pepper
t baking powder [Y]
oil
Instructions
1. Combine potatoes, onion, flour, baking powder, salt, and pepper. Blend in the eggs.
2. Heat enough oil to cover the bottom of a crepe pan or skillet. Drop batter by tablespoonfuls into pan
and fry 2 minutes per side until golden. Keep pancakes warm while cooking remaining batter. Good
QUEBEC POTATO PANCAKES

served with ketchup, cheese sauce, or apple sauce.
Notes:
POTATOES:
280
SCALLOPED POTATOES
WENDY SCHMIDT, A8
Ingredients
C onion (chopped)
1 clove garlic (optional)
2 T butter or margarine
2 T flour
t salt
t pepper
1 C milk
3 medium potatoes (peeled and thinly sliced = 3-4C)
Instructions
1. For sauce, cook onion in butter or margarine until tender. Stir in flour, t salt and 1/8t pepper. Add
milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
2. Place half the sliced potatoes in a greased casserole dish. Cover with half the sauce. Repeat layers.
3. Bake covered, in a 350F/180C over for 35-45 minutes. Uncover; bake 30 minutes more or until
potatoes are tender. Let stand 5 minutes; serves 4.
SCALLOPED POTATOES
Notes:
POTATOES:
281
STUFFED BAKED POTATOES
MOOSEWOOD LOW-FAT FAVORITES
Ingredients
4 large potatoes
1 can of corn
2 C tomato salsa
1 C cooked red beans
C cilantro
black olives
grated meltable cheese
Instructions
2. Slice potatoes in half lengthwise and bake cut side down for about 45 minutes or until soft, let cool.
3. Combine corn, beans, salsa and optional cilantro in a bowl.
STUFFED BAKED POTATOES

4. Scoop out potatoes, being careful to preserve the potato skin and of the pulp. Mash the scooped
out pulp and stir into stuffing; add salt and pepper to taste.
5. Refill potatoes and bake for 30 minutes.
6. Remove from oven, add optional olives and grated cheese; serves 4.
Notes: POTATOES:
282
ARMENIAN "POTATO CHIPS"
JOHN SCHUCHART, A6
Ingredients
a hole in the ground
salt
a dozen dried cow pies (not fresh!)
a freshly dug up pile of taters
a spirit of adventure
Instructions
1. Light the cow pies, and let burn for a half hour. Lift the pie coals and place taters under them. After 15
minutes, lift pie coals again and turn the taters. Wait another 15 minutes and remove. Eat as is, or add
salt.. Guaranteed to appease the heartiest appetite, in addition to giving you something to write home
about.
Notes:
ARMENIAN "POTATO CHIPS"

POTATOES:
283
RICE & GRAINS
RICE & GRAINS
284
WHITE RICE
JENNY TOLLEY, A3
Ingredients
1 C uncooked white rice
2 C water or 2 C water + 1 bouillon cube or 2 C stock
salt to taste
Instructions
1. Heat rice, water/stock, and salt to boiling, stirring once or twice; reduce heat.
2. Cover and simmer for 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with
fork. Cover and let steam for 5-10 minutes; makes 2-3 servings.
If you soak the rice for an hour or two beforehand, you will only need to use 1 C of liquid for each C
rice
Notes:
WHITE RICE
RICE & GRAINS:
285
MIXED HERBS FOR RICE DISHES
Ingredients
20 g dried rose petals
1 piece of cinnamon bark
20 g cardamom seeds
68 strands of saffron
50 g almonds
Instructions
1. Mix all herbs and spices with almonds in a mortar bowl. Crush them into powder and then use this to
serve with rice. Serves 8.
Notes:
MIXED HERBS FOR RICE DISHES

RICE & GRAINS:
286
UZBEK PILAF
MEAGHAN CORWIN, A16
Ingredients
1 C rice
1 small carrot (grated or finely chopped)
oil
1 C water (boiled)
1 bay leaf
t turmeric or curry powder
The host family recipe did not include turmeric or curry powder but it looks much prettier if it is very
yellow and they add a nice mellow flavor that certainly doesn't hurt. You can also use (strained) stock or
add pieces of chicken before adding the rice. Real Uzbek pilaf is made with beef and beef stock but
it's just as tasty (or tastier) without meat.
Instructions
1. Heat oil in a pot and fry onions and garlic until fragrant. Add bay leaf, salt, and pepper (and optional
turmeric/curry powder).
2. Add carrots and stir a bit.
UZBEK PILAF
3. Add rice and stir a bit more.
4. Add warm water (or stock), stir, cover, and cook covered on low heat for 20 minutes-half an hour.
Notes:
RICE & GRAINS:
287
NEW YEAR'S PILAF
Ingredients
1 kg rice (sorted and cleaned)
1 C butter
300 g raisins & chopped dried apricots
1 sheet lavash
salt to taste
Instructions
1. Bring 4 L of salted water to a boil. Add rice. Cook about 7 minutes. Rice should not be soft. Drain rice
in colander and rinse with cold water.
2. Saut raisins and dried apricots in melted butter in a large skillet (with a tight lid) for3-4 minutes.
Remove apricots and raisins. Tear lavash into several large pieces and fry until crisp but not brown.
Remove most lavash but leave enough to cover the bottom of the pan.
3. Turn heat very, very low. Layer boiled rice on top of lavash, alternate with dried fruit. On top of rice &
fruit mixture put the remaining pieces of fried lavash. Cover pan very tightly (don't peek!) and cook over
very, very low heat for 5-7 minutes. Be careful to turn the heat very low or the pilaf will burn. Serves 6.
NEW YEAR'S PILAF

Notes:
RICE & GRAINS:
288
RICE PILAF
SYLVA ETIAN, FORMER CD
Ingredients
C butter
C fine egg noodles
1 C long grain rice
salt
Instructions
1. Melt butter. Saut noodles until slightly browned, stirring constantly.
2. Wash and drain rice well, then add to noodles and saut together for a few minutes, always stirring.
3. Heat the stock and salt (if you're using hot water instead of stock, add C butter). Add to noodles and
rice. Cover and cook on low heat for 20 minutes. When water is absorbed and rice is soft, let rest for 15
to 20 minutes before serving, but keep warm.
Stir with fork.
Notes:
RICE PILAF
RICE & GRAINS:
289
DIRTY RICE
PATTI HACHIYA, A15
Ingredients
2 C washed rice
1-2 hot peppers (seeded & minced)
3 C water
2 T vegetable oil
1 medium tomato (chopped)
1 T ground cumin
1 medium onion (diced)
2-3 large cloves garlic (crushed)
Instructions
1. Add water, salt, tomato, onion, garlic, pepper and oil to rice in large pot. Bring to a boil uncovered
over high heat. Stir once. Reduce heat and simmer covered for 15 minutes until rice is done. Remove
from heat and fluff with fork. Cover and let sit for 5 minutes. Add cumin and black pepper.
Notes:
DIRTY RICE
RICE & GRAINS:
290
VEGETARIAN SPANISH RICE
Ingredients
1 C kidney beans (or beans of choice)
2 cloves garlic
1 C rice
1 small jar tomato paste
1 large onion
1 fresh tomato
1 green pepper
1 T chili powder
1 hot pepper (fresh or dried)
Instructions
1. Clean and soak beans overnight, or cook beans for 2 hours.
2. Rinse rice in cool water and drain. Add rice and 2 cups water to a pot. Cover and bring to a boil. As
VEGETARIAN SPANISH RICE

soon as the water boils, reduce heat to lowest setting and leave lid on for 10 minutes, or until rice is
fluffy.
3. While rice is cooking, chop and saut onions, peppers, garlic and fresh tomato.
4. Add cooked beans to fluffy rice, and add the sauted mixture to rice and beans. Add chili powder, salt,
and pepper to taste.
5. Serve piping hot with a side of shredded cheese. Serves 4-6.
Notes:
RICE & GRAINS:
291
SIMPLE SPANISH RICE
MEAGHAN CORWIN, A16
Ingredients
2 C uncooked rice
3 C water or stock
2 small onions (minced)
3 cloves garlic(minced)
C ajika (red pepper/carrot paste)
2 T oil
Instructions
Presoak rice in water for at least an hour.
1. In a pot with a tight-fitting lid, fry onions and garlic in oil over medium heat until the onions are
translucent. Drain the rice and add the rice to pot.
2. Fry the rice with the onions and garlic for a few minutes while you measure the water into a bowl.
Add the ajika to the water (or stock) and stir to remove lumps. Pour the ajika water (stock) into the rice.
Stir.
SIMPLE SPANISH RICE

3. Cover, reduce heat to low, and let cook for 20 minutes. If the pot starts letting off smoke, it was done
5 minutes earlier, but you can probably salvage the top few inches of rice.
Notes:
RICE & GRAINS:
292
RICE WITH RED PEPPERS
Ingredients
1 C rice
2 large onions
4 spoons of preserved peas (they are available everywhere)
4 red bell peppers (if you like it hot you can add one hot pepper)
4 cloves of garlic
C oil
dill
salt
black pepper & paprika to taste
Instructions
1. Half cook rice and put aside.
2. In a frying pan, saut sliced onion and garlic; then add the sliced peppers and fry quickly. Add peas
and dill, salt and pepper to your taste and turn the heat off.
RICE WITH RED PEPPERS

3. Put rice and vegetables in a pan in layers, add a few drops of cold water, cover the lid with a dish
towel and close the saucepan tightly. Cook on low heat for 15-20 minutes
Notes:
RICE & GRAINS:
293
RISOTTO
Ingredients
4 C water or 4 C water + 2 bouillon cubes or 4 C stock
2 C onions (chopped)
4 garlic cloves (minced or pressed)
2 T olive oil
1 C arborio rice (available at Aroma)
C chopped fresh parsley
1 T chopped fresh dill
1 T chopped fresh cilantro
1 t grated lemon peel
Instructions
1. In a small saucepan, heat the stock to a simmer.
2. Combine the onions, garlic, and oil in a separate, large, heavy saucepan and saut on medium heat for
5-6 minutes until the onions soften.
3. Add the rice and gently stir until it is coated with oil.
4. Ladle about a cup of the stock into the rice and stir constantly for several minutes until the liquid has
been absorbed. Continue to stir frequently, adding cup of broth every 2 to 3 minutes for the next 20
minutes, until all of the broth has been added and absorbed and the rice is tender but firm.
RISOTTO
5. Remove from the heat and stir in the parsley, dill, cilantro, and lemon peel, if using. Add salt and
pepper to taste. Serve immediately.
6. Fresh chopped tomatoes, chopped red peppers, carrots, or appropriate seasonal vegetables, and Feta
RICE & GRAINS:
cheese or Armenian cheese, can be stirred into the risotto after the last cup of stock has been added.
Notes:
294
MUSHROOM RISOTTO
Ingredients
3 C broth (mushroom or chicken: not vegan)
C Arborio rice
1 kg. fresh mushrooms (thinly sliced)
dry white wine
1 T oil (for mushrooms)
T oil (for onions)
salt & pepper
1 T onion (minced)
Parmesan cheese (optional: not vegan)
Instructions
1. Warm broth in a saucepan over low heat.
2. Saut mushrooms in 1 T oil for 5 minutes or until tender. Set mushrooms and their liquid aside.
3. In large skillet, saut onion in T oil for 1 min. Add rice and coat with oil. When it has turned a golden
MUSHROOM RISOTTO
color, add wine and stir until absorbed.
4. Add C broth and stir until absorbed. Continue adding C at a time until all broth is absorbed,
continuously stirring (15-20 minutes).
5. Remove from heat, stir in mushrooms and liquid, salt, pepper, and Parmesan cheese. Serves 3.
Notes: RICE & GRAINS:
295
CURRIED RICE
Ingredients
3 T oil
2 t curry
2 T butter
1 sweet pepper (finely chopped)
2 medium tomatoes (chopped)
1 C rice
Instructions
2. Saut onion and pepper in oil for 3 minutes.
3. Add rice, curry, and butter, and saut 1 minute.
4. Transfer to baking dish. Add stock, stir, cover and bake 45 minutes to 1 hour.
CURRIED RICE
Notes:
RICE & GRAINS:
296
BAKED RICE
Ingredients
C onion (chopped)
2 T butter
1 C rice
2 C water
1 bouillon cube
Instructions
2. Saut onion in butter for 3 minutes. Add rice, stir, cook until coated, 2-3 minutes. Add water, boil, stir
in bouillon cube, dissolve, and mix.
3. Turn into 1 quart casserole, cover and bake 30 minutes.
4. Variations: add fresh chopped hot or sweet pepper or fresh basil with onion, or add cooked chicken
pieces, can of tuna, or chopped tomatoes before baking.
Notes:
BAKED RICE
RICE & GRAINS:
297
ROMAN RICE & BEANS
CHRIS CASSELL, A5
Ingredients
olive oil for sauting
2 t oregano
2-3 large tomatoes (coarsely chopped)
1-2 carrots (chopped)
2 C peas or cooked kidney beans
5 C cooked rice
C chopped fresh parsley
C or more grated Parmesan cheese [Y]
2-3 t basil
Instructions
1. Saut garlic, onion, carrots, parsley, and dried herbs until onion is translucent.
ROMAN RICE & BEANS

2. Add tomatoes, salt and pepper, and beans.
3. Combine rice and Parmesan cheese. Add bean mixture to rice mixture. Garnish with more fresh
parsley and grated cheese; serves 8-10.
Notes:
RICE & GRAINS:
298
RED BEANS & RICE
SUEKO KUMAGAI, A1
Ingredients
3 C red beans
1 C uncooked rice
2 T butter
3 garlic cloves (pressed)
1 t paprika
1 t cinnamon
C peanuts chopped
Instructions
1. Soak beans overnight in water. Bring to a boil and cook for 1 hour or until beans are soft.
2. Melt butter in saucepan. Add chopped onions and garlic; saut until soft.
3. Add onions and garlic to beans. Add salt and pepper to taste. Add optional nuts, cinnamon, and
paprika. Cook bean and onion mixture for 30 minutes to an hour. If necessary, add more water while
RED BEANS & RICE

cooking. Serve beans over cooked rice. Serves 4.
Notes:
RICE & GRAINS:
299
EGYPTIAN RICE & LENTILS
LISA SCORSOLINI, A5
Ingredients
4 T oil
1 C lentils
chopped celery leaves (if available)
4 C water or 4 C water + 2 bouillon cubes or 4 C stock boiling
1 T sugar
1 t salt or bouillon
t salt
dash pepper
1 t cumin
1 C rice
t cayenne pepper or chilies to taste
C tomato paste
3 onions (minced)
3 C tomato juice or sauce or pureed tomatoes
EGYPTIAN RICE & LENTILS

Instructions
1. Heat 2 T oil in a heavy saucepan or covered skillet. Add lentils and brown over medium heat for 5
minutes, stirring often. Add 3 C boiling water or stock, 1 t salt/bouillon, and a dash of pepper. Cook
uncovered for 10 minutes over medium heat.
2. Stir in rice and 1 C boiling water or stock. Bring to a boil, reduce heat to low, cover, and simmer for 25
minutes without stirring.
3. In a saucepan, heat together tomato paste, 3 C tomato juice, green pepper, celery leaves, sugar, salt,
cumin, and cayenne pepper or chilies. Bring sauce to a boil then reduce heat and simmer 20-30 minutes.
4. In a small skillet, heat another 2 T oil and saut minced onions and garlic over medium heat until
browned. To serve, put rice/lentil mixture on a platter. Pour tomato sauce over it and top with browned
onions and garlic.
RICE & GRAINS:
Notes: In Cairo, they also add elbow macaroni - equal parts with cooked lentils and
rice
300
TUNA RICE
Ingredients
1 sweet pepper (diced)
10-15 olives (pitted and quartered)
1 small onion(diced)
1 can tuna [Y]
1 C rice
1 bouillon cube
2 C water
red pepper flakes (optional)
Instructions
1. Blanch peppers, onions, and garlic in a little water with bouillon in a large saucepan. Be sure bouillon
is dissolved before adding remaining ingredients.
2. Add olives, tuna, rice, hot red pepper flakes, and water. Simmer until rice is cooked.
Notes:
TUNA RICE
RICE & GRAINS:
301
FRIED RICE
SUZIE RILEY, A1
Ingredients
2 C cooked rice
vegetable oil
green onions
1-2 eggs (beaten)
C any vegetable (peas are good)
1 C leftover meat (chopped, optional)
Instructions
1. Heat 2-4 T oil in a skillet and brown chopped green onions.
2. Add cooked rice until warmed through.
3. Add meat, peas, then add beaten eggs. Mix and cook until egg is set and serve with soy sauce; serves
2-4.
Notes:
FRIED RICE
RICE & GRAINS:
302
BUCKWHEAT
ANITA CHAPLIN, A5
Ingredients
kg buckwheat
water
salt
50 g butter
Instructions
1. Sort buckwheat and rinse.
2. Add water to cover buckwheat in saucepan. Add salt to taste and add butter. Cook approximately 20
minutes. Add water if dry.
Notes:
BUCKWHEAT
RICE & GRAINS:
303
GRECHKA WITH HOT DOGS
TOM KUHN, A16
Ingredients
2 C grechka/buckwheat
2 tomatoes
2 onions
green onions
1 spicy green pepper
1 packet hotdogs
Instructions
1. In one pan set the grechka to cooking in an appropriate amount of water.
2. While the grechka prepares itself, cut the onions (green and white) and put them in a second pan to
start frying. Fry them until the white onions are getting nice and soft. Cut the tomatoes and green
pepper and add these to the onions. Let these cook together for a little bit, then cut up the hotdogs and
add them to the veggie sauce/stew concoction. Cook this for a while (I found cooking them covered
GRECHKA WITH HOT DOGS

created almost of a sauce thing) until the hotdogs are cooked to your satisfaction.
3. Likely long before the hotdog part has been completed the grechka was ready and you turned off the
stove for it. Now with both parts of the dish ready, dump the hot dog and veggie portion into the
grechka and toss the two together a bit. Serve and enjoy. I found this was a great way to make
something easy that I could eat and reheat parts of for at least 4 meals. Very economical.
Notes:
RICE & GRAINS:
304
SKIP'S BUCKWHEAT MEDLEY
SKIP BREWSTER, A19
Ingredients
lbs Buckwheat (I use 3 different kinds)
3 onions
3 tomatoes
1 garlic bulb (diced)
2 cucumbers
2 C of diced ham (or cup-up chicken breasts)
1 carrot peeled
2oz olive oil
1 small jar of tomato sauce
spices, a whole bunch of your favorites
Instructions
Start the onions, garlic sauting with cup semi-sweet red wine base and cup water, and then add
the veggies. I used three types of buckwheat and added more water when it started to dry out. The
more tomatoes and cucumbers added the less water needed. Altogether I used about of a one
pound package of the three buckwheat types. Buckwheat swells up and too much buckwheat will take
over the taste from the vegetables and meat, so until you find your taste balance, lean to a lesser
amount of Buckwheat. I let it simmer for an hour with the cover on after everything was in and cooked
well - that was it - good for three days.
SKIP'S BUCKWHEAT MEDLEY

Gluten Note: Notes: RG
12:
305
AUSTIN'S GRANOLA
AUSTIN SHERWINDT, A18
Ingredients
1 box of oats
kg of walnuts (make sure to comb through what you get at the store to sift our any shells that are left)
kg of hazelnuts
kg of peanuts (skins don't matter so much)
kg of almonds
Flax seed (if available - you can get this in Yerevan)
Two handfuls of dried fruit (apricots are pretty good - just make sure to cut them up)
1 jar of honey (the cheapest stuff you can find)
Bunch of oil
Cinnamon (if available)
Nutmeg (if available)
Cloves (if available)
Optional:
2 scoops vanilla-flavored protein powder, which I'm confident most of you don't have. You could
always substitute some other flavor.
Instructions
With the almonds, peanuts, and hazelnuts, you have the option of roasting them a bit before starting as
AUSTIN'S GRANOLA
many in the stores are raw. Most hazelnuts you buy here will have the skin still on (as will peanuts). It's
easier to remove these after roasting but leaving them in doesn't really affect the taste and adds a bit
more fiber.
With the nuts, I usually use a blender so that 2/5 are ground to a coarse powder, 2/5 into smaller bits,
and leave 1/5 whole.
Throw the oats onto a plain baking sheet and bake until the begin to brown (~15 minutes).
In a large bowl, mix the nuts and dried fruit. In a separate bowl, add the honey, spices, and initial oil
(about as much as the honey) until you've got a syrupy concoction. Once the oats have browned, add
RICE & GRAINS:
them to the other dry ingredients.
Stir in the syrup. Here you have a choice:

For drier, flaky granola, just add enough additional oil (once the syrup is mixed in) so that everything is
slightly coated.
306
For clumpy, chewy granola, add more oil so that everything begins to look "wet".
In a well-oiled baking sheet, spread the granola evenly. To make it clumpier, once it's spread across the
pan, take a small pot (I use whatever I mixed the syrup in) and press down firmly and evenly across the
granola, compressing it as much as possible.
Through it back into the oven until the edges begin to brown (15 - 20 min), then take it out and allow it
to fully cool. You could remove it from the pan when it's warm, but I like mine clumpy so I leave it out
overnight so the sugar can turn to glue and hold everything together (does make it a pain to get out of
the pan though...).

Notes:
AUSTIN'S GRANOLA
RICE & GRAINS:
307
RISOTTO
BECKEY MILLER, A18
Ingredients
See instructions.
Instructions
Saut finely chopped onion in garlic in a little butter and olive oil (or one or the other) in a pot or large,
deep pan until wilted. Add some salt at the beginning to prevent browning. Add about a cup of white
wine (optional) and reduce it until it's pretty much gone. Add the arborio (Scotti classic is available in
some towns, otherwise get the short, fat and round grain rice from Egypt which comes in a blue
package) and stir until the rice is well coated. Start adding the stock about 1 or 2 ladles at a time,
depending on the size of your ladle. The mixture should generally be on the wet side. You have to start
pretty much constantly throughout this process. Keep adding the stock until the rice is cooked. It
usually takes about a half an hour. When the rice is done, turn off the heat. Then add a nob of butter
and grated Parmesan (also available in Yerevan) to taste. Stir it in. You can also add some cream here
but you might not find it necessary. It's pretty creamy as is. You can also add fresh parsley or whatever
other herb suits your fancy.
Notes:
RISOTTO
RICE & GRAINS:
308
MUSHROOM RISOTTO
BECKEY MILLER, A18
Ingredients
See instructions.
Instructions
See Beckey's recipe for Risotto and then continue:
If you are using dried mushrooms, soak them for at least a half an hour in some of your stock. when
they are re-hydrated, take them out, chop them to the size you want (or leave them as is) and put the
soaking water back in the stock pot.
If you are using fresh mushrooms, throw the clean stems in the stock pot. Cut the mushrooms to
desired size.
I usually throw the mushrooms in with the onions and garlic and saut them a bit. But I think some
people would do the mushrooms separately and add them towards the end.
MUSHROOM RISOTTO
Notes:
RICE & GRAINS:
309
ASPARAGUS RISOTTO
BECKEY MILLER, A18
Ingredients
See instructions.
Instructions
Blanche the asparagus in stock until desired consistency. Remove and set aside. When they cool down,
cut them into pretty little diagonal pieces. Add them back to the risotto at the end of the cooking
process. Serving suggestions are: throw a couple of grilled shrimp and or halved cherry tomatoes on top
of each serving.
Notes:
ASPARAGUS RISOTTO
RICE & GRAINS:
310
BLEU CHEESE RISOTTO
BECKEY MILLER, A18
Ingredients
See instructions.
Instructions
add chopped up bits of Bleu cheese with or instead of Parmesan at the end. Add bits of finely chopped
apple on top hen served.
Notes:
BLEU CHEESE RISOTTO

RICE & GRAINS:
311
TABOULI
DONNA GRENNELL, A18
Ingredients
1 C bulgur wheat
1 C boiling water
1 C parsley (chopped)
C chopped sweet onion
6 T lemon juice
4 T olive oil
1 t dried mint leaves
Instructions
Soak bulgur in water for 1 hour. Drain. Add other ingredients and toss together lightly.
Refrigerate before serving to allow wheat to absorb moisture and flavors. Serve with pita.

Notes:
TABOULI
RICE & GRAINS:
312
GRANOLA
DONNA GRENNELL, A18
Ingredients
All Measurements Approximated
4-5 C old-fashioned rolled oats*
C sunflower seeds (raw and unsalted)
C slivered almonds**
3-4 T oil
C honey
C raisins
Instructions
Mix all ingredients, except the raisins, together. Spread in a thin layer on a cookie sheet and roast at
350 F (188 C), stirring frequently, until it browns slightly. Remove from oven and add raisins. Cool
completely and store in an airtight container.
*On the Gercules box, look for the work tradicionalnie in the lower left corner. (This is a close as I can
come to the Cyrillic spelling.)
**I find that when I try to sliver almonds, they always crumble.
Gluten Note: Notes:
GRANOLA
RICE & GRAINS:
313
BEANS
A few words about beans:
Dried beans are very widely available and should be stored in airtight containers or in the refrigerator.
Clean all beans, lentils, and grains thoroughly. Spread them on a flat tray and sort through them,
discarding stones and shriveled beans. Immerse the beans in cool water to rinse off any dust and to
allow harvesting debris to float to the surface. Skim the debris and drain the beans. Don't break your
teeth!
Most dried beans need to be softened by soaking before they are cooked. This is not necessary for
smaller, softer beans, such as lentils or split peas. To make softening dried
beans easier, don't add salt until after you've soaked them. In fact, don't use salt or acidic foods (e.g.
tomatoes, vinegar) until your beans are already tender: that includes bouillon cubes. The salt will
prevent your beans from softening at all, especially if your beans aren't fresh.
To soak beans, cover them with waterwater should cover the beans by 3 to 4 inchesand soak by one
of the following methods: (1) place the beans in a cool spot to avoid fermentation and soak for 6 to 8
hours, or (2) bring the beans to a boil, immediately remove them from the heat, cover, and soak for 1
hour. You should boil beans uncovered 2 minutes prior to cooking in order to destroy an enzyme
present in legumes that can cause some people to become ill
BEANS
314
SPROUTS
BRIDGET ANDERSON, A9
Ingredients
lentils or beans
Instructions
1. Rinse lentils or beans and drain. Place in a clean jar and fill with lukewarm water. Cover with a cloth
and secure with a rubber band. Leave in a warm place overnight.
2. Pour off the water and refill with fresh water. Shake gently then drain again. Replace the cloth and
leave the jar in warm place away from direct sunlight.
3. Rinse and drain three times a day until the sprouts have grown to desired size. Remove from jar and
rinse and discard any that haven't sprouted.
Notes:
SPROUTS
BEANS:
315
RED BEANS / KIDNEY BEANS
Ingredients
1 C dried red beans or kidney beans
3 C water or 3 C stock
1 onion(chopped)
1 bay leaf
1 C cured ham (cubed, optional: not vegan)
Instructions
1. Sort, prepare, and soak beans see above.
2. In a large pot, add beans, water/stock, bay leaf, onion, pepper, and optional cubed ham; bring to a
boil, lower the heat to a simmer; check periodically that the beans are always covered with water.
3. Simmer until done; add salt to taste. Remove the bay leaf.
Notes:
RED BEANS / KIDNEY BEANS

BEANS:
316
SLEEPING BEANS
Ingredients
C flour
2 C grated cheese
1 C cooked kidney beans
2 t soda
1 C spaghetti sauce
t salt
C milk
1 onion (chopped)
1 egg (beaten)
2 t chili powder (or other hot spices)
Instructions
Note: in this recipe, you can use a variety of beans, or even try some rice
1. Grease baking pan; preheat oven to 375F/190C.
2. Mix flour, 1 C cheese, soda, and salt. Stir in milk and egg. Spread on bottom and sides of the baking
pan.
SLEEPING BEANS
3. Mix remaining C of cheese and all other ingredients. Put on top of the dough.
4. Bake for 25 minutes, remove and sprinkle cheese on top. Good with fresh salsa.

Notes:
BEANS:
317
CHILI
KENT HERZER, A2
Ingredients
1 C cooked beans
kg ground beef
1 green pepper
1 t oregano
2-3 T chili powder
1 t cumin
1 T oil
2 C tomatoes
1 T vinegar
t pepper
2 C onions
C tomato paste
1-2 t garlic
1 bay leaf
Instructions
1. Heat oil and cook onions until transparent. Add peppers and saut briefly.
2. Optional: brown meat, pour off fat, add beans and remaining ingredients, and simmer until done.
Remove the bay leaf and serve. Serves 4-5.
Notes:
CHILI
BEANS:
318
VEGGIE "ALMOST MEATY" CHILI
NANCY REINHART, A9
Ingredients
2 C rice
2 C beans
2-4 tomatoes (chopped)
6-8 cloves garlic (chopped)
2-4 onions (chopped)
tomato paste
2 T oil for sauting vegetables
2 green peppers
cayenne pepper to taste
oregano to taste
basil to taste
crushed red pepper to taste
lemon juice
cumin to taste
chili powder to taste
VEGGIE "ALMOST MEATY" CHILI

Instructions
1. Soak beans overnight. Cook rice. Saut onions, garlic, and peppers until the onions are transparent
2. Add all ingredients to a big pot and cook over very low heat for several hours, add more spices and
lemon juice as needed; it is done when the rice has an almost meaty texture and the beans are soft.
Notes:
BEANS:
319
REFRIED BEANS
CHUCK SPECHT, A2
Ingredients
2 C dried beans
1 T salt
2 medium onions
2 T cooking oil
2 medium tomatoes
2 T chili powder
2 bay leaves
1 T ground cumin
ground hot red pepper
15 sprigs of fresh cilantro
sprigs of fresh parsley
Instructions
These make a great base for burritos using lavash in place of flour tortillas
1. Sort, prepare, and soak beans.
2. Add salt, water, optional bay leaves and bring to a boil, then reduce to a simmer, adding water during
cooking as necessary to maintain beginning level. Cook until beans are tender enough to mash easily
with a fork (about 2 hours).
3. Drain and reserve the liquid from the beans.
4. Peel and dice onions and then saut in oil until they are transparent. Peel and press garlic, adding just
as the onions finish sauting. Peel and dice optional tomatoes, adding to onions and garlic, cook mixture
until tomatoes are slightly stewed.
REFRIED BEANS
5. Mash the beans in the sauce pan with a fork. Add to the beans: onion mixture, optional chili powder,
cumin, red pepper and add enough reserved liquid back to beans to make it good and soupy.
6. Bring to a boil, then reduce to a simmer, stirring often enough to keep beans from burning on the
bottom. Clean and finely chop optional cilantro and parsley, adding all to beans as they begin to simmer.
Cook beans until they're pasty enough to stick to the spoon.
Notes:
BEANS:
320
BEAN BURGERS
Ingredients
2 C beans (cooked and mashed)
1 C green chilies(chopped)
C grated cheese
1 egg (beaten)
chopped fresh herbs
C dry bread crumbs or oatmeal
Instructions
1. Mix all ingredients and shape into patties. Fry in garlic butter (minced garlic in butter). Even better if
topped with homemade salsa!
Gluten Note: Contains Oats which could be contaminated with gluten, and other
Notes:
BEAN BURGERS
BEANS:
321
DELICATE BARLEY BEANS
JOANNA NEWTON, A6
Ingredients
2 C water
C chopped fresh herbs
1 T lemon juice
1 C barley
1 C canned corn
1 onion (chopped)
t cumin
1 C cooked beans
1 spicy green pepper (chopped)
Instructions
1. Bring water to a boil. Add barley and simmer 8 minutes.
2. Add corn and simmer until barley is tender.
3. Add tomatoes, herbs, green pepper, onion, and beans and toss. Mix lemon juice, spicy green pepper,
DELICATE BARLEY BEANS

and cumin. Then pour over bean mixture. Great with fresh bread!

Notes:
BEANS:
322
CHICKPEAS / GARBANZOS
Ingredients
1 C dried chickpeas
Instructions
1. Sort, prepare, and soak beans; if preparing falafel, soak chickpeas for 2 days before cooking.
2. In a large pot, bring chickpeas and water/stock to a boil, lower the heat to a simmer; check
periodically that the beans are always covered with water. Simmer until done.
Notes:
CHICKPEAS / GARBANZOS
BEANS:
323
SUMMER CHICKPEA SALAD
MARI CHIBA, A16
Ingredients
Adjust ingredients to taste:
cucumbers
bell peppers
tomatoes
onion
parsley
honey
vinegar
oil
cooked
chickpeas
Instructions
1. Chop cucumbers, bell peppers, onion, and parsley.
2. Mix chopped vegetables with cooked chickpeas, honey, oil, and vinegar. Add salt & pepper to taste.
3. Put sliced tomatoes on top to make the salad extra pretty, but don't put the tomatoes in the salad as
SUMMER CHICKPEA SALAD

they will get mushy and gross.
Notes:
BEANS:
324
FALAFEL
TERESA KORNEGAY, A2
Ingredients
t cumin
3 T wheat germ [Y] (optional)
t garlic
1 T and 1 t oil
t salt
1 egg white
t pepper
Instructions
1. Mash chickpeas.
2. Mix all ingredients (except wheat germ) and roll into 1 inch balls. Roll in wheat germ and bake 20
minutes in medium oven (or fry in oil over medium heat on the stove).

Notes:
FALAFEL
BEANS:
325
LENTILS
Ingredients
1 C dried brown or red lentils
Instructions
1. Sort, prepare, and soak beans. In a large pot, bring lentils and water/stock to a boil, lower the heat to
a simmer.
2. Simmer for 15-20 minutes for red lentils, or 30 minutes for brown lentils.
Notes:
LENTILS
BEANS:
326
LENTIL BURGERS
LISA HOUSEHOLDER, A5
Ingredients
2 C lentils
1 onion (minced)
5 C water
1 T soy sauce [Y]
C tomato paste
1 handful dried and crushed parsley
1 egg
1 handful dried and crushed basil
1 C (or more) shredded carrots
1 handful dried and crushed cilantro
1 C (or more) bread crumbs
oil to fry in
other spices (oregano, red pepper flakes, etc.)
Instructions
1. Boil water and lentils in a large saucepan and then allow to simmer on low heat until the lentils are
soft and water is gone.
2. In a large bowl mix together the lentils, remaining ingredients, and optional spices.
3. Form into patties and fry in a skillet with a little oil. You can prepare a day ahead of time and store in
LENTIL BURGERS
the refrigerator for use later; makes about 14 medium-sized burgers.
Notes: The other recipe (next page) is better, but there are good tips here:
lentil/water ratio, refrigerator tip, optional spices.
Reviewed by: James Kim, A19
BEANS:
327
LENTIL RICE BURGERS
HEATHERLY LEWIS, A3
Ingredients
C white rice
1 clove garlic (pressed)
C lentils
1 small onion (chopped)
2 C water
1-2 T white flour
1 t salt
soy sauce [Y] to taste
t oregano
butter or margarine
1 egg
Instructions
1. Put rice, lentils, water, salt, and onions in a pot. Cook covered until lentils are soft, about 20-30
minutes.
2. Stir in spices and soy sauce. Mash with a spoon. Stir in flour and egg to help hold it together.
3. Form into patties and fry in butter or margarine until both sides are slightly crisped.
LENTIL RICE BURGERS

Notes: Ingredients edit: Add optional spices, plus coriander (from previous recipe).
Modify rice and lentils to be 1/2 cup each. Modify water to 2.5 cups. Step 1 edit:
add garlic, specify low heat simmer for 20-30 min after bringing to boil. Step 3 edit:
add refrigerator tip (from previous recipe).
Reviewed by: James Kim, A19
BEANS:
328
LENTILS WITH SAUSAGE
Ingredients
1 C lentils
2 C water
2 medium onions (chopped)
1 bay leaf
2 potatoes (peeled and sliced)
kg cooked sausage
Instructions
1. Put lentils, water, onions, garlic, and bay leaf in pot, bring to a simmer.
2. Add potatoes and sausage and simmer covered for about 20-30 minutes, until lentils are done and
most of water is absorbed; remove the bay leaf and serve.
3. Rice can be substituted for potatoes, substituting 1 C rice and 2 C water for the potatoes.
LENTILS WITH SAUSAGE

Notes:
BEANS:
329
BAKED CURRIED LENTILS
CHRISTY & MATT SCHINDLER-A5S
Ingredients
1 T olive oil
2 large onions (chopped)
1 T curry powder [Y]
2 C lentils
1 C shredded cheese
3 potatoes (peeled and cubed: optional)
Instructions
1. Saut onions and garlic in olive oil until soft.
2. Stir in curry and stock; bring to a boil.
3. Add lentils and optional potatoes, simmer, covered until tender 30-35 minutes. If soupy, boil
uncovered until liquid is just below surface of lentils, stirring often.
BAKED CURRIED LENTILS

4. Pour into a shallow casserole (At this point, if you want, you can let cool, cover and chill up to 24
hours before baking).
5. Bake, covered 350F/180C until liquid is absorbed, 30 minutes (if chilled, 1-1 hours).
6. Turn oven to broil (highest temperature, heat source on the top), uncover and sprinkle with cheese; it
is done when the cheese is melted and slightly browned; serves 8-10.
Notes:
BEANS:
330
TRIPLE CROWN BEAN SALAD
JUDY SMITH, A19
Ingredients
1 16 oz can black beans (rinsed/ drained)
2 16 oz. cans kidney beans (rinsed/drained)
1 16 oz. can garbanzo beans/chick peas (rinsed/drained)
C thinly sliced carrots
C chopped onion
3 T chopped sweet pickle
C vegetable oil
3 Tbsp. white vinegar
1 Tbsp. honey
t dry mustard
t salt
t pepper
Instructions
Combine beans, carrots, onion and pickle in large bowl. Combine oil and remainder of ingredients in a
jar. Cover tightly and shake vigorously. Pour over bean mixture, stirring gently. Cover and chill at least 2
hours, stirring occasionally. Makes 16 cup servings. Serve cold. If served as a vegetarian dish, serve
with rice, corn or wheat product.
TRIPLE CROWN BEAN SALAD

Notes:
BEANS:
331
JAMAICAN BLACK BEANS
MATT HYPHEN, A18
Ingredients
1 C cooked black beans
1 onion
1 hot pepper
1 Tomato
1 Can of pineapple (reserve juice)
t Allspice
1 T Honey
1 T Soy Sauce
1 t Thyme
3 cloves garlic
C lime juice
1 T apple cider or red wine vinegar
Salt
pepper
Red pepper flakes
Instructions
1. Saut onion, pepper, pineapple chunks until pineapple chunks start to caramelize. Add tomatoes and
cook down.
JAMAICAN BLACK BEANS

2. Blend allspice, honey, soy sauce, thyme, garlic, red pepper flakes, vinegar together. Add to pot.
3. Add beans. Stir. Cook 15-20 minutes until flavors meld. Add lime juice, cook 5 minutes more.
4. Serve with rice.
Notes:
BEANS:
332
PASTA
Two types of pasta are available in Armenia. One, made of soft wheat, is more common in Armenian
households and will generally turn to mush if boiled in the manner to which Americans are accustomed.
This type of pasta, often sold in bulk in the shops, should be sauted first, like risotto. (See Armenian-
Style Vermicelli.) The other, made from durum (or semolina) wheat, is the same as the pasta sold in
America. This type is always sold in a package and is usually labeled Italian and durum or
semolina. This type of pasta may be prepared by boiling according to directions below.
PASTA
333
PASTA
Ingredients
8 quarts of water for each pound of pasta
dash of salt
Instructions
1. Bring water to a boil with a little salt. When it is boiling violently, add noodles gradually so as not to
slow boiling. Stir gently to separate noodles. To keep boiling water for pasta from boiling over, place a
wooden spoon in the saucepan.
2. Cook pasta until al dente, resistant to the bite. Cooking times vary, but taste test by removing one
piece, running it under cool water and biting into it or pinching it with your fingers. Look at the center: if
it still has a white core, it needs further cooking time. Test each minute after the first 7-10 minutes until
the pasta is ready.
3. When draining, allow a little of the cooking water to remain in the pasta. Toss with sauce and serve.

Notes:
PASTA
PASTA:
334
ARMENIAN-STYLE VERMICELLI
LINDSEY SMITH, A9
Ingredients
1 package Armenian vermicelli noodles
3 T butter
onion (chopped)
Instructions
1. Melt butter in skillet. When hot, add noodles (dry, uncooked, that's right) and onion.
2. Reduce heat to medium flame. Stir-fry for about 5-7 minutes or moreuntil the majority of the
noodles have browned (be careful to not burn them).
3. When browned, pour in 2 C water, reduce heat to very low, and cover tightly. The noodles will absorb
the water. It's sort of like steaming rice. However, check every once in a while (it won't hurt it) and add a
little more water if it's getting dry and the noodles aren't done. Dish is done when noodles are soft and
water is absorbed. Season to taste with salt, pepper, etc.
ARMENIAN-STYLE VERMICELLI
Variation: A broth cube can be added with the water, but other seasonings should be cut. You can also
put in garlic, bits of carrot, etc. but they should be cut very small so they will cook as quickly as the
noodles.

Notes:
PASTA:
335
HOMEMADE PASTA
HEATHERLY LEWIS, A3
Ingredients
3-4 C flour
4 eggs
2 T olive oil
salt to taste
Instructions
1. Mound 3 C flour on a work surface. Make a well in the center and break the eggs into it. Add a pinch
of salt and the oil. With one hand, gradually incorporate the flour from around the edge of the well into
the eggs, stirring with your fingers to make a batter. Use the other hand to support the outer wall of the
flour wall and prevent the eggs from flowing out. Continue incorporating the flour until the dough
becomes fairly stiff, but malleable. If it is soft or feels moist, work in more flour gradually.
2. To roll out and cut the dough by hand, gather it into a ball. On a lightly floured surface, knead the
dough by pressing it flat with the heel of your hand, folding it double and pressing it again. Continue
kneading for 5-10 minutes or until the dough is silky and elastic.
3. Cover the dough with plastic wrap or a cloth; let it rest for an hour. Divide it into fist-sized portions,
then roll one portion of dough at a time into a thin circle and cut into strips or squares with a pastry
wheel.
HOMEMADE PASTA
4. After cutting, the pasta can be used immediately or left to dry at room temperature until brittle, not
crumblyabout 4 hours.

Notes:
PASTA:
336
HOMEMADE AMERICAN-STYLE NOODLES
Ingredients
3 egg yolks
1 egg
1 T salt
2 C flour
Instructions
1. Beat egg yolks and egg until they are light (a fork works fine for beating). Beat in the salt and 3
tablespoons cold water. Using your hands, work the flour into this mixture to make a stiff dough.
2. Cut into three equal parts. Cover with a towel and let rest a few minutes. Dust aboard or countertop
with flour and roll out one part of the dough (with an empty wine bottle) as thin as possible. Cover with
a towel and let rest 10 minutes. Repeat with the other two pieces.
HOMEMADE AMERICAN-STYLE NOODLES

3. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut
across the roll into inch wide strips for fine noodles and inch
wide strips for broad noodles. Unroll the strips and hang over a broomstick or chair back to dry. They
will be ready to cook when they have lost their surface dampness. About 10 minutes should be enough.
4. Drop into boiling salted water and boil for 5-10 minutes just until tender. Fork out one and taste to
determine doneness; makes one pound of pasta.
5. It's good in homemade chicken soup (just boil a whole chicken until the meat falls-off the bone, pick
the bones and fat and skin out, add some veggies and the noodles).

Notes:
PASTA:
337
HINGALI
CHRISTIANE ABENDROTH, A3; REV. MEAGHAN CORWIN, A16
Ingredients
1 kg ground beef
salt & pepper
2 onions (grated or minced)
garlic
fresh herbs
hingali/pelmeni dough
Instructions
See the following recipe for the dough.
1. Mix the beef, onions, herbs, salt, pepper, and garlic
2. Prepare the dough, but don't cut it or boil it. After the dough is rolled out, use the mouth of a glass to
cut circles out of the dough at about 3 or 4inches in diameter. You can also use a pelmeni form (which
looks like a trivet with a hexagon pattern: you can find them at the Vernissage if your host family doesn't
have one); roll out the dough and spread it on the form.
3. Put some of the meat mixture in each circle of dough (or into each depression in the form). Fold the
dough in half and pinch the outside edges together. Do this until the meat or dough is gone.
4. Boil the water with a little salt. Add the hingali and cook it for 15-20 minutes. Serve with melted
butter and pepper, or sour cream with garlic minced in it
HINGALI
Notes:
PASTA:
338
HINGALI/PELMENI DOUGH
CHRISTIANE ABENDROTH, A3
Ingredients
2 eggs
liter milk
flour (enough so dough doesn't stick to hands)
salt to taste
Instructions
1. Mix eggs, milk, flour and salt to make dough. Divide into 2 or 3 equal balls.
2. Let the dough sit for about hour. Roll the dough with a rolling pin until it's about of an inch thick.

Notes:
HINGALI/PELMENI DOUGH
PASTA:
339
TATABOURAGI
CHRISTIANE ABENDROTH, A3
Ingredients
2 eggs
3 L water
liter milk
yogurt
salt (to taste)
garlic
flour (enough so dough doesn't stick to hands)
sauted onions
Instructions
1. Mix eggs, milk, salt, and flour to make a dough. Divide into 2 or 3 equal balls. Let the dough sit for
about an hour. Roll out the dough with a rolling pin until it's about of an inch thick. Cut dough into
1-inch squares
2. Boil 3 liters of water with a little salt. Put the squares of dough into the water. Let it cook (they will
puff up slightly), then drain the water. Serve with yogurt, onions, and garlic

Notes:
TATABOURAGI
PASTA:
340
BEST MAC & CHEESE
EMILY BORZCIK, A16 & APRIL WEST, A15
Ingredients
500 grams of penne pasta
2 C milk
2 eggs
2 cloves garlic (finely chopped)
1 entire circle of viola cheese
1 C gouda cheese
2 C Ferndale cheese
t hot paprika
t black pepper
t salt
pinch crushed red pepper
bread crumbs (the best is to bake old cut up sev hats and then put it inside of a bag and smash) or you
can use crackers
5-6 T butter
Instructions
1. Butter a large baking dish and add cooked al-dente penne.
2. Blend egg, milk, garlic, onion, cheeses, and spices (use a blender if you have one).
BEST MAC & CHEESE

3. Mix in baking dish with pasta.
4. Melt butter and mix with bread crumbs or crushed crackers and add to the top of pasta mixture.
5. Bake 20-25 min (time may vary based upon the depth of your pan). It is finished when it is thick and
creamy and golden brown on the top.

Notes:
PASTA:
341
MACARONI & CHEESE
JENNY TOLLEY, A3
Ingredients
1 C macaroni noodles
salt and pepper
2 T butter
kg cheese
1 T flour
onion (chopped)
1 C milk
butter
Instructions
1. Boil noodles until al dente; drain.
2. Melt the 2 T butter then stir in flour until well-blended and bubbly. Add milk and allow to thicken.
3. Place noodles in a casserole dish; pour white sauce over noodles, salting and peppering as desired.
Mix in grated cheese and onion and top with inch layer of cheese.
4. Dot with butter and bake in a 375F/190C oven until bubbly and brown on top, about 45 minutes; 2-4
servings.
MACARONI & CHEESE

Notes:
PASTA:
342
BLUE CHEESE PENNE PASTA
BEN CUNNINGHAM, A9
Ingredients
1 package blue cheese (comes in a pie shaped package)
package Penne pasta
2 onions (diced)
2 cloves of garlic (diced or pressed)
1 C matsun
1 C chopped ham
1 T olive oil
Instructions
1. Boil pasta until nearly done, strain, and set aside.
2. Saut onions and garlic in a large saucepan in olive oil until transparent. Add pasta, matsun, blue
cheese, ham, salt and pepper. Stir continuously and cook until cheese is melted and pasta is done.
3. Serve with garlic bread and plenty of Areni red wine.
BLUE CHEESE PENNE PASTA

Notes:
PASTA:
343
FRESH LEMON & HERB PASTA
Ingredients
500 g spaghetti
2 T butter
2 medium lemons (juiced and lemon worth of grated peel)
2 T olive oil
C chopped fresh basil chopped (or 1 T dried)
C fresh parsley
3-5 large cloves garlic (minced)
ground black pepper to taste
Instructions
1. Cook the spaghetti in about 2 liters of water and juice of one lemon until done. Drain, but retain C
pasta water.
2. In skillet, saut garlic and basil in butter and oil 2-3 minutes. Stir in lemon peel and juice of other
lemon. Reduce heat to low. Add pasta and C pasta water and parsley, toss until coated and heated
through. Sprinkle with pepper.
FRESH LEMON & HERB PASTA

Variations - you can throw in peas, mushrooms, peppers, any veggie you like.

Notes:
PASTA:
344
SPAGHETTI W/ ONIONS
Ingredients
4 large onions (sliced into strips)
2 t olive oil
1 package spaghetti
1 C milk
1 C tomatoes
1 t salt
ground black pepper to taste
Instructions
This pasta is only partially cooked when you add it to the sauce, so as it finishes cooking, it releases the
rest of its starch, creating a sauce so thick you'd swear it had cheese in it.
1. Bring a large pot of water to a boil
2. While the water heats, pour the oil into a large skillet or wide soup pot and add the onions. Saut,
stirring the onions occasionally for about 10 minutes, until translucent
3. Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes.
SPAGHETTI W/ ONIONS
4. Meanwhile, add the milk and tomatoes to the onions. The milk will curdle, but don't worry. Cover and
gently simmer
5. When the spaghetti has cooked exactly 5 minutes, drain it and add it immediately to the onion
mixture. Simmer the spaghetti in the sauce for about 5 minutes, stirring constantly, until the pasta is al
dente and the sauce is smooth. Drizzle in a little more milk if the sauce becomes too stiff.
6. Add the salt and pepper to taste. Serve immediately

Notes: I made half recipe, but still used at least 1 Cup chopped tomatoes. very good
PASTA:
345
3-PIECE SPAGHETTI
Ingredients
C tomato paste
1 t each salt and sugar
4 cloves garlic (minced & divided)
1 eggplant (thinly sliced)
1 onion (chopped & divided)
1 C sausage (fried and cut in small pieces)
chopped fresh herbs
2 C spaghetti noodles (cooked)
Instructions
1. Mix tomatoes, paste, 3 cloves garlic, chopped onion, herbs, pepper, salt and sugar in a saucepan
and heat until flavors blend.
2. Saut eggplant, 1 clove minced garlic, and chopped onion.
3. Add fried sausage into eggplant mixture after eggplant is browned.
4. Place cooked noodles on a plate and make a well in the middle. Fill the well with eggplant mixture and
top with red sauce. Drink rich wine and eat with garlic bread.
3-PIECE SPAGHETTI
Notes: PASTA:
346
PRIMAVERA PASTA
MICHELLE RYAN, A6
Ingredients
2 T olive oil
1 small zucchini (sliced inch)
1 C bottled tomato paste
2 t garlic (finely chopped)
2 T fresh oregano (chopped or 2 t dried)
1 C canned mushroom slices
8 oz linguine (cooked and drained)
1 small yellow squash (sliced inch)
Parmesan cheese
Instructions
1. In a skillet, heat oil; add onion and garlic. Cook over medium heat, stirring occasionally until onion is
softened (4-5 minutes).
2. Add mushrooms, squash, and zucchini. Continue cooking, stirring occasionally, until vegetables are
softened (8-10 minutes).
3. Add tomato paste and oregano. Continue cooking, stirring occasionally, until heated through and
flavors are blended (15-18 minutes). Serve over hot cooked linguine; sprinkle with cheese.
PRIMAVERA PASTA
Notes:
PASTA:
347
SORTA FETTUCCINE
REBECCA KURZIAK, A6
Ingredients
1 C water or 1 C water + bouillon cube or 1 C stock
1 C cream cheese (Viola) or curds
t salt
C salami pieces (cooked)
t pepper
1 C mushroom (chopped)
2 C noodles (cooked)
10 green onions (chopped)
C cheese (grated)
Instructions
1. Heat stock and garlic to boil
2. Add mushrooms and green onions, simmer 3-5 minutes
3. Add cream cheese and salami, stirring until cheese is melted
4. Add tomatoes, stir in cheese, salt and pepper
SORTA FETTUCCINE
5. Pour over noodles - serve with bread

Notes:
PASTA:
348
GREEK PASTA
DAVID BARSHES, A14
Ingredients
1 package Italian spaghetti
C olive oil
1 can large olives (pitted and diced)
1 bunch mixed greens (cilantro/parsley/dill/basil: finely chopped)
2 cucumbers (peeled and chopped into small cubes)
1 small block of Feta cheese
2 tomatoes (diced)
black pepper
Instructions
1. In a large pot, boil pasta until "al dente" (cooked but chewy, and not hard in middle); drain and return
to pot.
2. Toss in olive oil, cucumbers, tomatoes, olives, greens, and black pepper (to taste).
3. Plate the pasta, top with feta (pieced apart with your fingers into little chunks), and a sprinkle of more
chopped greens.

Notes:
GREEK PASTA
PASTA:
349
SPAGHETTI A LA
PATTI HACHIYA, A15; ADAPTED FROM RACHAEL RAY EXPRESS LANE MEALS
Ingredients
1 package spaghetti
3 T oil
t red pepper flakes
3-4 cloves garlic (finely chopped)
1 onion (chopped)
2 C chickpeas (cooked or use canned if available)
t dried thyme (not urts!)
black pepper & salt (to taste)
C stock or bouillon or dry white wine
crushed tomatoes (canned or chop tomatoes and use tomato paste)
chopped greens (spinach, romaine lettuce, chard or anything you want)
chopped parsley
Instructions
1. Boil spaghetti in salted water.
2. Heat large skillet and add oil, red pepper, garlic and onion.
3. Crush chickpeas with potato masher or in food processor; add to skillet. Season with thyme, black
pepper & salt to taste
4. Saut for 3-4 minutes; add stock and cook for 30 seconds or so. Add tomatoes and tomato paste.
SPAGHETTI A LA
5. Add greens if desired. Adjust seasoning and stir until green are cooked through.
6. Drain pasta and mix with sauce or serve sauce on the side. Top the pasta with the parsley before
serving. Amounts in the recipe are suggestions, add or subtract as you wish; if you have grated
parmesan, use it!

Notes:
PASTA:
350
OLIVE & TUNA PASTA
JENNIFER HAILE, A8
Ingredients
1 can tuna with juice [Y]
1 can olives (chopped)
1 t Italian seasoning
8 oz spaghetti
3-4 garlic cloves (minced)
2 T vinegar
4 T olive oil
t red pepper
Parmesan cheese
Instructions
1. Heat oil in pan over medium heat
2. Add garlic and saut until barely brown
3. Add tuna with half the juice, olives, Italian seasoning, red pepper, salt and pepper, vinegar and more
oil if needed
4. When hot toss with cooked spaghetti and cheese
OLIVE & TUNA PASTA

Notes:
PASTA:
351
PASTA STIR-FRY WITH PEANUT SAUCE
JENNIFER HAILE, A8
Ingredients
8 oz vermicelli or spaghetti
2 T peanut butter [Y]
t oil
2 T peanuts (chopped and roasted)
t crushed red pepper
1- C green pepper (sliced in strips)
1 C onion
3 T soy sauce [Y]
t ground ginger [Y]
Instructions
PASTA STIR-FRY WITH PEANUT SAUCE

1. Cook pasta until al dente. Drain and set aside.
2. Heat oil in a large skillet over medium high heat. Add green pepper, onions, carrots, and garlic. Saut
for three minutes or until desired tenderness.
3. Combine stock, soy sauce, and peanut butter; stir well. Add to skillet. Cook two more minutes, stirring
frequently. Add red pepper and chopped nuts. Serves 4.

Notes:
PASTA:
352
APRICOT GARLIC PASTA
Ingredients
12 cloves garlic (minced or cut)
1 C dried apricots (chopped)
1-3 t dried rosemary [US]
12 oz. pasta
C olive oil
black pepper
C white wine [Y]
Instructions
1. Cook pasta until almost done, don't drain.
2. Brown garlic in olive oil; add white wine and simmer 5 minutes. Add rosemary, apricots, pepper;
simmer 8-10 min.
3. Drain pasta, add apricot sauce and toss.

Notes:
APRICOT GARLIC PASTA

PASTA:
353
LENTIL SAUCE
Ingredients
1 C dried red lentils
1 bay leaf
2 T lemon juice
3 C water
2 C tomatoes
kg macaroni pasta
2 t cumin
1 t olive oil
crushed red pepper
2 C onions (diced)
1 t coriander
1 artichoke hearts
Feta cheese
Instructions
1. Brings lentils, bay leaf and water to a boil in a saucepan; lower the heat, cover, and simmer for 15
minutes or until tender.
2. Heat olive oil in a separate pan, add onions and saut for 5 minutes; add garlic, cumin and coriander
and cook for 2 minutes, stirring frequently.
3. Add lemon juice, tomatoes, optional artichoke hearts, and crushed red pepper and simmer on low
heat for 10 minutes.
4. Drain cooked lentils reserving the cooking liquid, discard bay leaf; add lentils to the tomato mixture.
LENTIL SAUCE
5. Simmer for 10 minutes and add about C of the reserved liquid if the sauce appears dry.
6. Meanwhile, bring a large pot of water to boil and cook the pasta until al dente; drain the pasta and
top with the lentil mixture. Sprinkle with optional cheese; 4-6 servings.

Notes:
PASTA:
354
AVELUK PASTA WITH WHITE WINE
KATHY KACEN, A10
Ingredients
1 braid aveluk
C sun-dried tomatoes [Y] (diced)
2 cloves garlic (peeled & chopped)
1 chicken breast (cooked & chopped)
C white wine [Y]
olive oil
farfelleor bowtie or another small pasta (spaghetti can be used: cooked)
Instructions
1. Wash aveluk in warm water several times until the runoff is almost clean. Squeeze water out.
2. Saut or steam aveluk in a covered pan with a minimum of water until soft. Squeeze out excess water
and let drain.
AVELUK PASTA WITH WHITE WINE

3. Heat olive oil in fry pan. Add garlic and onions, cook for a few minutes.
4. Add chicken, sun-dried tomatoes and aveluk. Stir mixture while cooking for a few minutes.
5. Add white wine and let simmer for a few minutes.
6. Pasta can be added to the pan and everything tossed together before serving.

Notes:
PASTA:
355
CABBAGE PASTA
KATE GIRARD, A4
Ingredients
1 medium head of cabbage (chopped)
salt & pepper
minced garlic (lots!)
oregano or basil or red pepper
butter
2 packages of pasta
Instructions
1. Saut the garlic in butter, then add cabbage and saut until wilted. Salt, pepper, and season to taste.
2. Boil pasta in a separate pot. When al dente, drain and add to fry pan and continue stirring over low
heat until mixed well.

Notes:
CABBAGE PASTA
PASTA:
356
POULTRY
Note: If cooking whole chickens or turkeys, paperclips work great to hold them closed.
POULTRY
357
CHICKEN TETRAZZINI
COLLEEN HARDIN-A10
Ingredients
6 T butter
4 T flour
2 t salt
t pepper
1 C water or 1 C water + bouillon cube or 1 C stock
2 C milk
2 C chicken (diced)
3-4 oz mushrooms (sliced)
4 oz spaghetti (cooked)
Parmesan cheese
Instructions
1. Melt butter in saucepan. Add flour, salt, pepper to make a smooth paste. Gradually add stock and
milk; cook and stir until smooth. Do NOT BOIL. Add chicken and mushrooms and heat through.
2. Place spaghetti in a 9 x 13 pan (or whatever you've got). Spoon chicken mixture overtop. Sprinkle with
grated Parmesan cheese to taste. Dot with 1 T butter (optional). Place in a 375F/190C oven for 15
minutes.
CHICKEN TETRAZZINI
Notes:
POULTRY:
358
POMEGRANATE CHICKEN
APRIL WEST, A15
Ingredients
C chopped walnuts
1 T olive oil
kg chicken breast (anything will work if you don't have chicken breasts)
2 medium onions sliced length wise (you want to keep these fairly large)
2 C pomegranate juice
C lemon juice
salt to taste
pomegranate arils (the edible seed) to garnish (optional)
Instructions
1. Toast the walnuts and then set them aside.
2. Brown chicken in oil and then set them aside.
3. Add onions to oil and chicken drippings until browned. Then add pomegranate juice, lemon juice, and
salt and simmer for about 10 minutes.
POMEGRANATE CHICKEN
4. Add chicken and simmer for another 10 minutes. Serve with walnuts sprinkled on top.
Notes:
POULTRY:
359
CHICKEN WITH SPINACH & ARM CHEESE PASTA
APRIL WEST, A15
Ingredients
2-3 pieces of chicken (breasts are preferable)
1 bunch of spinach (fresh or frozen)
1 T olive oil
1 clove garlic minced
1 T balsamic vinegar
2 T water
1 T basil (dried or fresh)
to 1 C grated Armenian cheese (depending on your taste)
CHICKEN WITH SPINACH & ARM CHEESE PASTA

enough spaghetti for 2 people
Instructions
1. Cut chicken into small, bite size pieces and saut in olive oil and garlic until brown (3minutes).
2. Add spinach, balsamic vinegar, water and basil and cook until chicken is cooked.
3. Meanwhile cook pasta and grate Armenian cheese (a fattier cheese is best).
4. Mix chicken mixture with pasta and cheese. Serves 2.

Notes:
POULTRY:
360
ARROZ CON POLLO
PENNY PORTER, A14
Ingredients
1 frozen chicken and 1 thigh/leg or 6 thigh/legs
olive oil to coat the bottom of pan
2 large onions chopped
2 green peppers chopped
3 cloves garlic chopped
4 C tomatoes
C tomato paste
1 C water
1 t salt
4 bay leaves
2 C long grain rice
1 T vinegar
1 can mushrooms
1 can peas
1 can green olives (pitted if you can)
parsley
Instructions
1. Cut chicken into serving pieces and brown in hot oil in a large skillet (about 15minutes) Chop fine
onions and green peppers and very fine garlic. Brown these with chicked (5 minutes). Add tomatoes,
tomato paste, water, salt and bay leaves. Cover and cook very slowly on low heat for about 2 hours.
ARROZ CON POLLO

2. Wash and drain the rice. Pour this over the chicken. Cover and continue cooking for about 20 minutes
(checking after 10 minutes to stir to avoid burning or add a tiny bit of fluid if necessary)
3. Stir in vinegar, mushrooms with liquid and peas with liquid. Stir and cook for about 10 minutes.
4. Garnish with green olives and parsley. (Don't take out the green olives, this makes the dish)
POULTRY:
Notes:
361
SPICY CHICKEN WITH WHITE RADISHES
PATTI HACHIYA, A15
Ingredients
8 oz boneless chicken breast (skinned)
1 egg white
2 t cornstarch
1 t salt
8 oz white radishes or water chestnuts
4 oz oil
1 T chopped garlic
2 T chopped fresh ginger [Y]
2 t chili bean sauce (chili powder)
2 t soy sauce
2 t rice wine vinegar [Y]
2 t sugar
SPICY CHICKEN WITH WHITE RADISHES

t salt
2 t sesame oil (or substitute tahini or peanut butter)
Instructions
1. Dice chicken into inch pieces. Combine with egg white, salt and cornstarch in small bowl and
refrigerate.
2. Coarsely chop radishes.
3. Heat pan until hot and add 2 T oil. Add chicken and stir well. Drain into bowl when chicken turns
white.
4. Clean pan and reheat and add 2 T oil. Add garlic and ginger and stir fry 30 seconds.
5. Add radishes, chili bean sauce, soy sauce, vinegar, sugar, salt and stir for 1 min.
6. Return chicken to pan and cook for 2 min and add sesame oil. Serve with rice.
POULTRY:
Notes:
362
BASIC BAKED CHICKEN BREAST
Ingredients
1-2 chicken breasts
1 T oil
Instructions
1. Clean and pat dry the chicken breasts; sprinkle liberally with salt and pepper.
2. Cook for 20-30 minutes in a 375F/190C oven until no longer pink in the middle, and when pierced
with a fork or knife, the juice is clear.
Notes:
BASIC BAKED CHICKEN BREAST

POULTRY:
363
ROASTED CHICKEN WITH POTATOES, ONIONS,
OLIVES & LEMONS
LISA SCORSOLINI, A5
Ingredients
1 chicken (cut in 8 pieces or 4 breasts)
2 lemons
CHICKEN WITH POTATOES, ONIONS, OLIVES & LEMONS

2 t salt or as needed
1 to 2 t black pepper
kg potatoes
4 T olive oil or as needed
10-12 firm black olives
1 T dried thyme leaves
to C water or dry white wine [Y] (if necessary)
2-3 cloves garlic (peeled & cut in half vertically)
5 sprigs fresh oregano
Instructions
1. In large bowl combine chicken with juice of 1 lemon, turning pieces so they are thoroughly covered.
Marinate at room temperature for 30 minutes.
2. Preheat oven to 400F/205C. Pat chicken dry; sprinkle lightly on all sides with salt and pepper.
Arrange skin side up in roasting pan that is about 12 to 18 inches.
3. Wash and dry potatoes, but do not peel. Cut small, round potatoes in half. Cut in vertical wedges,
each about 1 inches at widest part. Arrange between chicken pieces. Scatter garlic and olives around
chicken and potatoes. Cut remaining lemon in six or eight vertical wedges and scatter in pan. Top with
herb sprigs, or sprinkle with dried herbs. Drizzle olive oil over all, using amount needed to moisten all
surfaces.
4. Roast for 1 to 1 hours, basting every 20 minutes. After about 40 minutes, when chicken is light
golden brown, turn over pieces of chicken and potatoes. Continue roasting for about 25 minutes, then
turn chicken back, skin side up. Roast until chicken and potatoes are tender. If pan juices evaporate,
pour in a little water or white wine; serves 4.
Notes:
POULTRY:
364
ROAST CHICKEN WITH BASIL & GARLIC
LISA SCORSOLINI, A5
Ingredients
4 chicken legs or breasts
4 potatoes
8 large basil leaves
2 t olive oil
1 whole garlic bulb
t black pepper
1 lemon (halved)
Instructions
1. Remove all visible fat and trim excess skin, leaving just enough to cover the pieces. Carefully lift the
skin on each piece and slide 2 basil leaves under it. Replace the skin.
ROAST CHICKEN WITH BASIL & GARLIC

2. Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel.
Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole
cloves. Place some garlic cloves in the baking pan and some on top of chicken.
3. Squeeze the juice from half of the lemon over the chicken. Remove all seeds from the remaining
lemon half and cut into 4 pieces. Add these to the baking pan.
4. Cut the potatoes lengthwise into spears. Add to the dish. Drizzle the chicken and potatoes with the
oil. Sprinkle with pepper.
5. Bake at 350F/180C for 45 to 50 minutes, or until the chicken is tender.
Notes: Delicious! Can also add onion to the mix of stuff on the chicken.
Reviewed by: Evelyn Helminen, A19
POULTRY:
365
THIS AIN'T SHAKE & BAKE
MARI CHIBA, A16
Ingredients
chicken breasts
eggs
bread crumbs
dried basil
salt
pepper
oregano
Instructions
Or, shake and bake for people with no oven and no shake and bake
1. Coat chicken breasts (you might have to beat them with a wine bottle to make them thinner, they
should be about inch thick) with egg or milk. mix bread crumbs with dried basil, salt, pepper, and
oregano.
2. After coating chicken with egg dip in bread crumb mix and pan fry 4-6 min on each side until deep
THIS AIN'T SHAKE & BAKE

golden brown and crusty.

Notes:
POULTRY:
366
OVEN BARBECUED CHICKEN
KATE & PAUL LOMBARDO, A5
Ingredients
1 kg chicken
C onion (chopped)
4 T honey
1 clove of garlic (crushed)
2 T soy sauce[Y]
1 T vegetable oil
1 T mustard [Y]
C hot pepper sauce (Tabasco, MiviMex, etc)
Instructions
1. Rinse chicken and pat dry (remove skin if desired). Arrange pieces in a baking pan. Bake in oven at
375F/190C for 25 minutes. Drain off fat.
2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in
hot pepper sauce, honey, soy sauce, and mustard; heat through.
OVEN BARBECUED CHICKEN

3. Turn chicken skin side up. Brush about half of the sauce over the chicken. Bake for 20 to 30 minutes
more or until chicken is tender and no longer pink. Reheat remaining sauce and pass with chicken.
Note: the more honey that you add to the sauce the closer you will get to sweet and sour chicken.
Notes:
POULTRY:
367
ROASTED LEMON ROSEMARY CHICKEN
BARBARA COLSON, A16
Ingredients
cup+ 4 T extra virgin olive oil (divided)
16 pearl onions (peeled & trimmed or 6 small onions)
5 carrots (peeled & cut into 2-inch pieces)
4 celery stalks (cut into 2-inch pieces)
3 cloves of garlic (peeled)
1 t salt (divided)
t black pepper (divided)
1 (4-5 lb = 2 kg) chicken (rinsed & patted dry)
1 T + 2 t lemon zest
1 T chopped fresh rosemary
t dried thyme
ROASTED LEMON ROSEMARY CHICKEN

C Chardonnay
1 C chicken stock
Instructions
1. Preheat oven to 450F/232C. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-
high heat. Add the onions, carrots, celery, garlic cloves, teaspoon salt, and t pepper, and cook,
stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides
of a large roasting pan and set it aside.
2. Reduce the burner heat slightly and allow the pan to cool a bit. Add 2 T oil to pan and return the pan
to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in
the hot oil. Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin,
and pour the pan juices on top of the chicken. Very carefully pull open the slits in the skin and rub the
lemon zest, parsley, rosemary, and thyme under the skin.
3. Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine
has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the
chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70
minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to
stand at room temperature in the pan for 10 minutes before carving. Makes 8 servings.
POULTRY:
Notes:
368
CHICKEN BREAST SCAMPI
Ingredients
2-3 pounds cooked chicken
kg margarine
4 cloves garlic
2 green onions
1 T chopped parsley
t dill
t oregano
Instructions
1. Cut chicken into pieces and place in baking pan.
2. Meanwhile, melt butter and add garlic, green onions, parsley, dill, oregano, and salt/pepper in a
medium saucepan. Cook on low heat for 2 minutes.
3. Pour butter sauce over chicken. Bake for 10 minutes in 350F/180C oven. Separate chicken and bake
another 10 minutes. Turn broiler on to brown chicken for 3-4 minutes. Serve over rice.
CHICKEN BREAST SCAMPI

Notes:
POULTRY:
369
CHICKEN OR VEGGIE POT PIE
JENNY TOLLEY, A3
Ingredients
C butter
C milk
C flour
2 to 3 C cooked chicken or turkey
C onion (chopped)
2 or 3 carrots (peeled, grated or chopped)
1 can peas (drained)
pie crust without sugar
2-3 potatoes (cubed and cooked (optional))
1 C diced celery (optional)
Instructions
1. Melt butter, stir in flour, onion, salt, and pepper. Cook, stirring constantly until mixture is bubbly;
remove from heat.
CHICKEN OR VEGGIE POT PIE

2. Stir in stock and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken or
turkey and vegetables.
3. Heat oven to 425F/220C; Prepare pie crust (without sugar!)
4. Ease half of the crust into ungreased pie pan and mold into a pie shell. Pour chicken mixture into
pastry. Roll remaining pastry over chicken mixture, cutting it so steam can escape during cooking. Turn
edges over. Bake 35 minutes or until golden brown;
serves 6.

Notes:
POULTRY:
370
HONEY MUSTARD CHICKEN
Ingredients
1 kg chicken
C honey
C Dijon mustard [US]
Instructions
1. Preheat oven to 375F/190C. Remove skin and all visible fat from chicken. Place in baking dish.
2. Combine honey and mustard in small bowl. Pour over chicken and turn pieces to coat; position pieces
meat side down.
3. Bake 15 minutes. Turn chicken and bake 15-20 minutes longer until meat is done.
Notes:
HONEY MUSTARD CHICKEN

POULTRY:
371
ROSEMARY-APRICOT CHICKEN
Ingredients
2 t salt
1 t dried rosemary [US]
t black pepper
4 garlic cloves
1 kg chicken
C apricot jam
2 T lemon juice
Instructions
1. Mix salt, rosemary, black pepper, and garlic. Rub over chicken and refrigerate for 2 hours.
2. Bake chicken in oven for 25 minutes at 350F/180C. Mix together jam, lemon juice, and spicy
mustard; brush over chicken and bake until chicken is done.
ROSEMARY-APRICOT CHICKEN
Notes:
POULTRY:
372
FAKE FRIED CHICKEN
MARI CHIBA, A16
Ingredients
1 whole frozen chicken
1 tub sour cream
paprika
salt
pepper
garlic powder [Y]
Instructions
1. Put a whole frozen chicken in water and boil for 30 minutes.
2. Mix sour cream with a ton of paprika, salt, pepper, & garlic powder and spread all over chicken. Bake
for another 30 minutes.
3. Tastes a lot like fried chicken, delicious! and (assuming you have an oven), you can get everything in
the village!)
Notes:
FAKE FRIED CHICKEN

POULTRY:
373
FRIED CHICKEN
ANDREW MORGAN, A3
Ingredients
1 chicken (whole or 4 leg/thigh combos)
1 C flour
salt & pepper
other spices as desired
milk (enough to cover the chicken)
oil
Instructions
1. Cut the chicken into serving pieces. Rub with salt and pepper. Let sit for hour. Then soak chicken in
milk for hour.
2. Put flour, spices, salt, and pepper in a bag; remove chicken from the milk, place it in the bag and
shake well until well coated; remove to a plate.
3. Fry chicken in oil (cover the skillet) on medium heat until golden-brown. Turn pieces, allowing more
cooking time for larger pieces. Be sure not to crowd the pan.
Notes:
FRIED CHICKEN
POULTRY:
374
LOUISIANA CAJUN CHICKEN JAMBALAYA
BETTY I WAS MARRIED TO A COMEAUX SMALLWOOD, A15
Ingredients
1 medium chicken (or 34 frozen leg quarters)
1 whole clove garlic (use garlic press or chop)
1 lb smoked sausage (NOT HOT DOGS)
2 C chicken stock
1 softball size onion(chopped fairly small)
1 C rice
1 medium green pepper (chopped)
1 handful chopped fresh parsley
1 medium red pepper (chopped)
Konriko Cajun Seasoning or hot red pepper
4 stalks celery (if available: chopped)
LOUISIANA CAJUN CHICKEN JAMBALAYA

4 or so green onions (chopped)
Instructions
1. Debone and cut chicken meat into pieces. Boil the skin / bones to make broth (if frozen, boil leg
quarters, then debone).
2. Slice sausage thinly and saut in a small amount of oil. Then remove from pan.
3. Saut chicken, if not boiled, in sausage drippings.
4. Saut onions, peppers, celery and garlic. Add garlic last and don't saut too long. If more oil needed,
use some of the chicken broth instead.
5. Combine sauted veggies, chicken, sausage, chicken stock, rice and Cajun Seasoning, cover, bring to
boil and then turn down the heat. Simmer on medium for 35 minutes. Check. If all liquid has been
absorbed it is done. If not, cook a little longer.
6. Turn off flame, add parsley and green onions. Let sit for 10 minutes. Serve with French bread and
salad. Serves about 6 hungry people.
POULTRY:
Notes:
375
REDINGER CHICKEN
Ingredients
one kg chicken breast (boned and cubed)
1 egg (beaten)
garlic (pinch)
kg mushrooms (sliced)
C boiling water
C grated cheese
bread crumbs
cooking oil
Instructions
1. Cube chicken breasts and put into egg and garlic mixture. Let stand 1 hour in refrigerator; roll chicken
in bread crumbs.
2. Brown chicken cubes in hot oil; drain well; place in baking dish.
3. Add sliced mushrooms; cover with cheese. Pour stock over all. Cover with foil. Bake in 350F/180C
oven for 45 minutes.
REDINGER CHICKEN
Notes:
POULTRY:
376
CHICKEN WITH DUMPLINGS
SHERI MARCONI
Ingredients
6 chicken thighs
6 chicken legs
1 medium onion (finely chopped)
3 carrots (thinly sliced)
6 medium potatoes (peeled & cubed)
1 t salt
1 bay leaf
t pepper
Instructions
See following Dumpling recipe.
1. Place chicken parts in a large pot and fill . full with water. Add onion and bring to full boil over high
heat. Reduce heat to medium and continue to cook, covered for 45minutes. Remove chicken to a platter
to cool.
CHICKEN WITH DUMPLINGS

2. Add carrots, potatoes, bay leaf and pepper to pot. (Add water to maintain water level of full.)
Return to full boil and cook for 30 minutes.
3. While mixture cooks, remove meat from bone. Discard bone and skin. Return meat to stew; prepare
dumplings; discard bay leaf.
Notes:
POULTRY:
377
DUMPLINGS
SHERI MARCONI
Ingredients
3 C flour
t pepper
C shortening or margarine
1 C milk
1 t salt
1 C milk
Instructions
1. Measure flour, baking powder, salt and pepper in medium bowl. Cut in shortening or margarine. Stir
in just enough milk until soft dough forms.
2. By spoonfuls, gently drop dough into boiling stew. Simmer over low heat for 10 minutes, uncovered.
Cover and cook an additional 10 minutes.
(Or just mix 2 eggs, 1 t salt, 1 C flour, 2 T water, and drop in boiling soup)

Notes:
DUMPLINGS
POULTRY:
378
CHICKEN STIR-FRY / SANFRAN LEFTOVERS
JEFF SINANIAN, A8
Ingredients
2 T oil
10 strands green onions (chopped)
1 C green beans (chopped)
3 C cooked rice
2 eggs
chicken breast (sauted)
soy sauce [Y]
pepper
Instructions
CHICKEN STIR-FRY / SANFRAN LEFTOVERS

1. Heat oil in pan. Add green onions and saut for a few minutes.
2. Next add green beans and stir until desired softness.
3. Next add the cooked chicken breast, rice and soy sauce to taste.
4. Scramble two eggs in a separate pan or in the same pan on the side. Stir, add pepper and serve;
2-4 Servings.
Notes:
POULTRY:
379
THANKSGIVING ROAST TURKEY
Ingredients
6 to 7 kg turkey
C butter (softened)
1 C water
Instructions
See the Vegetable Stuffing or JP's Stuffing recipe following this recipe.
1. Preheat the oven to 425F/220C. Rinse the turkey, pat it dry, and season it inside and out with salt
and pepper; spread the turkey with the butter.
2. Roast it on a rack in a roasting pan in the oven for 30 minutes.
3. Reduce the temperature to 325F/165C, baste the turkey with the pan juices, and add the water to
the pan. Roast the turkey, basting it every 20 minutes, for 2 to 3 hours more, or until a meat
THANKSGIVING ROAST TURKEY

thermometer inserted in the fleshy part of the thigh registers 180F/82C OR until the juices run clear
when the thigh is pierced.
4. Transfer the turkey to a heated platter, reserving the juices in the roasting pan and keep the turkey
warm, covered loosely with foil.
Notes: I filled the chest cavity with 1/2 orange, 1/2 lemon and a whole handful of
herbs. I lifted the skin and pushed in some herb infused butter, so it would self-
baste. I went with a farmer and picked my turkey out as it ran through the field. He
was alive at 1:30 pm and in my oven at 3:00 pm. FRESH and yummy. (and I never
thought I'd string those last 2 sentence together, ever in my life.)
POULTRY:
380
VEGETABLE STUFFING
Ingredients
2 C fine grated carrots
1 C soybeans (roasted & ground)
1 C celery and tops(chopped fine)
1 onion (grated)
C wheat germ [Y]
1 C raw summer squash (cubed)
2 apples with skins (grated)
t salt
C raisins (chopped)
3 T yeast
1 t sweet herbs
2 eggs (beaten)
t rosemary [US]
1 t dill seed (ground)
Instructions
1. Combine all ingredients and blend well. This will stuff a 4-to 5-pound fowl.
VEGETABLE STUFFING
Notes:
POULTRY:
381
J-P'S STUFFING
Ingredients
4 C dried wheat bread (sev hats: finely crushed)
1 C celery (chopped)
1 C onion (chopped)
2 t dried sage
2 t celery salt [US]
1 bouillon cube (crushed)
C water
1 C unsweetened corn bread
C browned sausage
Instructions
1. Preheat oven to 350F/180C. Combine all ingredients in a baking dish and bake for about 20 minutes
until browned, yet still moist.

Notes:
J-P'S STUFFING
POULTRY:
382
CHICKEN & GRAVY DINNER
Ingredients
1 whole chicken
1 large onion (quartered)
2 medium carrots (chopped)
C celery (including leaves, chopped)
basil
3 T flour
sour cream
1 t lemon pepper
can peas (add at step 6)
Instructions
1. Boil chicken in large pot with 4 cups water and 2 T salt until cooked (meat should come off the bone
easily, and it shouldn't be pink but still juicy), reserve 3 cups of the chicken stock.
2. Cool 30 minutes and then remove the chicken from the bone. Discard carcass.
CHICKEN & GRAVY DINNER

3. While chicken is cooling, place onion, carrots, celery, and basil in reserved chicken broth, and cook 5
minutes.
4. Remove cup of stock and add flour to the removed stock; mix it until it is smooth and all the lumps
are gone. Slowly pour the flour mixture into the pot.
5. Cook over low heat 20 minutes or until mixture thickens.
6. Add cut up chicken to sauce, add salt and pepper to taste, Serve over pasta or rice.
7. Alternatives: You can add cup sour cream to make the sauce richer.
POULTRY:
Notes:
383
COLD CHICKEN SALAD
JUDITH ARVIDSON-BERG, A19
Ingredients
4 Chicken thighs
1 C or less of Cashew nuts
1 C of grapes
C celery (included leaves)
2-3 C snow peas (cut in half)
C sweet red peppers
1 C mayo
C cream
C chicken broth
pepper to taste
Instructions
Mix the mayo, cream and chicken broth together. Mix all together and refrigerate for at least 1 hour.
Notes:
COLD CHICKEN SALAD

POULTRY:
384
CHICKEN WITH BLACK BEANS
JUDY SMITH, A19
Ingredients
8 pieces of chicken (legs, thighs, etc)
1 C peaches or mangoes
2 T lime juice
1 Tbsp. grated gingerroot or 1 t ground ginger
1 t shredded lime peel
t salt
1 clove garlic (chopped)
2 green onions
2 15 oz. cans black beans
Instructions
Cook chicken 40 minutes @ 375 F/191 C. Drain fat. Mix other ingredients and pour over chicken.
Cook 30 minutes more or until chicken is done and tender. Great flavor combinations!
Gluten Note: Notes: Poultry
CHICKEN WITH BLACK BEANS

15:
385
BEEF, LAMB, & PORK
BEEF, LAMB, & PORK
386
STEAK - TEXAS STYLE
BEN CUNNINGHAM, A9
Ingredients
kg soft beef
2 T soy sauce [Y]
C olive oil
other favorite seasonings
Instructions
1. Marinate steak by sealing it in a Ziploc bag with olive oil and soy sauce. Shake up bag and leave it in
the refrigerator for 4-5 hours.
2. Pre-heat oven to 350F/180C.
3. Remove steak from the bag, rub generously with salt, pepper, and optional additional spices, then lay
STEAK - TEXAS STYLE

the steak on the oven grill. Cook to desired doneness (bloody or charred).
4. Pour yourself a shot of vodka and say a toast to the lone star state.
Notes:
BEEF, LAMB, & PORK:
387
MEATLOAF
COLLEEN HARDIN, A10
Ingredients
1 kg ground beef (or ground pork, lamb, turkey, chicken)
1 C bread pieces(torn up into very small pieces)
2 t salt
C milk
t pepper
1 medium carrot (peeled & grated)
1 small onion (diced)
Instructions
1. Mix above ingredients together thoroughly. Pat into foil-lined pan.
2. Bake at 350F/180C 1 to 1 hours or until done. After having cooked awhile (about the time) you
can carefully pour off the grease/juice.
Optional: Use slices of bacon/ham to top for a really nice flavor.
MEATLOAF
Notes:
BEEF, LAMB, & PORK:
388
DOLMA
ANDREW MORGAN, A3
Ingredients
grape leaves or cabbage leaves or vegetables
300 g butter (cut small)
1 kg ground beef
2 C chopped fresh herbs
4 big onions (chopped)
pinch of salt
1 t red pepper paste
C dried cilantro
1 T tomato paste
1 C uncooked rice
Instructions
1. If using grape leaves, use canned grape leaves. If using cabbage, boil it first to soften, then peel off the
leaves.
2. Combine everything except wrapping material to make a fine mixture. Roll a small amount of mixture
into the leaves or stuff the vegetables.
3. Line the bottom of a large pot with dolma; invert a plate over the dolma; cover the dolma with about
2 inches of water above and boil until the water boils down to the level of the dolma. Serve with garlic
DOLMA
and yogurt; makes 50-70.
Notes:
BEEF, LAMB, & PORK:
389
SLOPPY JOES
Ingredients
kg ground meat
C onion (chopped)
C green pepper (chopped)
2-3 tomatoes(chopped)
2 T oats
1-1 t chili powder
1-2 t Worcestershire sauce [Y]
t garlic salt
hot pepper sauce (Tabasco, MiviMex, etc)
C water
Instructions
1. In a large skillet brown meat, onion, and green pepper. Drain fat.
2. Stir in tomatoes, oats, chili powder, Worcestershire sauce, garlic salt, hot pepper sauce, and C
water. Bring to a boil; reduce heat. Simmer for 5 to 10 minutes or until mixture is of desired consistency;
serve with sandwich bread.
SLOPPY JOES
Notes:
BEEF, LAMB, & PORK:
390
KUFTA
Ingredients
kg ground lamb
100 g ground beef
2 egg yolks
C milk
1 C bread crumbs
1 t salt
t allspice
t red pepper
t cumin
t pepper
C chopped parsley
Instructions
1. Knead all the ingredients together, including only 1 C of bread crumbs. Shape into good size patties;
dip in C bread crumbs and fry in butter.

Notes:
KUFTA
BEEF, LAMB, & PORK:
391
CHICKEN-FRIED PORK CHOPS
COLLEEN HARDIN, A10
Ingredients
6 pork chops ( inch thick)
1 beaten egg
1 T milk
C fine dry bread crumbs
2 T shortening
t salt
Instructions
1. Trim excess fat from chops. Combine beaten egg & milk. Dip pork chops in egg mixture, then in
crumbs.
CHICKEN-FRIED PORK CHOPS

2. In a skillet, brown chops on both sides in hot shortening. Season with salt. Add cup water. Cover
and cook over low heat for 30 to 45 minutes, or until tender. Lift chops occasionally to prevent sticking.
For crisp coating, remove cover the last 15 minutes.

Notes:
BEEF, LAMB, & PORK:
392
PORK CHOPS
ANDREW MORGAN, A3
Ingredients
1 or 2 onions (chopped)
handful of raisins
2 or 3 cloves of pressed garlic
1 T honey
pork (cut into chops)
white wine [Y] (dry preferably)
1 apple (minced or chopped)
1 C cooked rice
Instructions
1. Brown onions and garlic in a little oil.
2. Put everything in a pan and pour white wine over it. Simmer over low heat on the stove for 1 - 3
hours until meat is tender and sauce aromatic. Salt and pepper to taste.
Notes:
PORK CHOPS
BEEF, LAMB, & PORK:
393
PORK WITH POTATOES & CORIANDER
Ingredients
1 kg boneless pork
4 medium potatoes
4-5 T olive oil
4 cloves of garlic (finely chopped)
C red wine
2 T coriander
salt and black pepper
Instructions
PORK WITH POTATOES & CORIANDER

1. Cut meat in cubes, wash and place in a large bowl.
2. Make marinade by combining garlic, wine, coriander, salt, and pepper. Pour over meat, cover and put
the bowl in a cool place for at least 4 hours. Turn the meat pieces on all sides from time to time to
marinate fully.
3. Heat olive oil in a saucepan. Remove meat from marinade with a slotted spoon and put in the pot
turning frequently to brown lightly. Add marinade to pot, reduce fire and simmer until half done, adding
water if needed.
4. Add potatoes peeled, washed and quartered, a little salt, and continue cooking for about half an hour,
adding more water again, if needed.
Notes:
BEEF, LAMB, & PORK:
394
D&E'S LUAU PORK
DAVID BARSHES, A14 & ELOISE GRAY, A15
Ingredients
1 kg of pork
2 T soy sauce [Y]
1 medium sized onion
2 T vegetable oil
1 can of pineapple
1 hot pepper (or more to taste)
2 T sesame seeds (optional)
1 T mustard
2 C of rice
4 T honey
Instructions
1. Prepare rice. Chop pork into bite sizes pieces, removing fat.
2. Chop onions and garlic, saut in pan with oil until golden brown. Add hot pepper and saut for a
D&E'S LUAU PORK

minute together.
3. To the pan, add soy sauce, honey and mustard and mix together to create a thick sauce. (If you'd like,
you can double the sauce recipe and pour some of the sauce in a bowl to top the pork at the table).
4. Add pork to the sauce and simmer until cooked through. Add pineapple and let simmer for 1 minute.
(you can also wait and add the pineapple to the pork as a topper at the table)
5. Serve the pork over rice and sprinkle with sesame seeds.
BEEF, LAMB, & PORK:
6. Luau pork is also delicious served over green beans, with other veggies or by itself!
Notes:
395
SHEPHERD PIE
CHRIS SHERWOOD, A18
Ingredients
The Filling:
2 T Olive Oil
~1.5 lbs Ground Beef
1 Large Carrot (grated)
1 Large Onion (grated)
4 cloves Garlic (minced
Salt and Pepper
Worcestershire Sauce (several splashes)
Tomato Puree or Paste (no more than a small jar Artfood )
Red Wine (several glugs)
~ C Chicken Stock
The Mash:
~1.5 lbs Golden Potatoes
C Sour Cream
3 Butter
Salt and Pepper
2 Egg Yolks
C Parmesan Cheese (use as much as you like)
SHEPHERD PIE
Instructions
1. Cooking the Filling: Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life
depends on it for a few minutes so its nice and brown, and broken into very small pieces. Add your
Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point
is to get everything to a minced consistency.
2. Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute
or two. Add chicken stock and cook for 3 more minutes.
BEEF, LAMB, & PORK:
3. Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over
the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a
generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a
peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the
pie.
Notes:
396
SLOPPY JOE
BRYAN HALL, A17
Ingredients
1 kg Ground Beef
C Chopped Onion
C Chopped Green Bell Pepper (or equivalent Pepper substitute)
1 to 2 Minced/Pressed Garlic Cloves*
1 T Olive Oil
2 T Worcestershire Sauce*
3 t Brown Sugar (can substitute white sugar)
1 T Cumin
1 T Chili Powder
1 C Ketchup
- C Yellow Mustard*
Salt and Black Pepper to Taste*
Hot Sauce to Taste*
Bread/Hamburger Buns
*Note: These items are to taste. For yellow mustard and garlic, I would try the smaller amount first to
see what you thinkthen add more if you want more of that taste. With salt and pepper, I always add
a little bit. If you dont have Worcestershire Sauce, it can be left out. Add hot sauce if people you are
serving like spicy food if they dont, leave out.
SLOPPY JOE
Instructions
First, brown the ground beef in a frying pan. Once browned, add onions, green peppers, garlic, olive
oil, and Worcestershire sauce to the ground beef. Cook together, mixing regularly, until the onions are
translucent.
Next, add to the mixture the brown sugar, cumin, and chili powder. Cook together for 5 minutes. Then
add the ketchup and mustard. Mix the ketchup and mustard well with everything else. Add more
BEEF, LAMB, & PORK :

ketchup or mustard to ensure all of the mixture is covered. Cook for 10 minutes. After 10 minutes, add
hot sauce, salt, and black pepper to taste. If you add any of these, let cook for 5 minutes so everything
blends together.
Serve hot with bread/hamburger buns. From start to finish should be about 40 minutes to make this
meal.
Gluten Note: serve w/rice not bread

Notes: Delicious. John Hart
397
FISH
FISH
398
POACHED TROUT
CUISINES OF THE CAUCASUS
Ingredients
4 trout (may be hard to find)
salt
C ground walnuts
1 small onion (finely chopped)
C lemon juice
1 t sugar
pinch cayenne or hot paprika
pepper to taste
3 T chopped cilantro
Instructions
1. Wash and dry trout; salt and poach (sit in a pan with water on a hot stove) until mostly done. Plate
(that is, put the trout on plates).
2. In a small saucepan, combine walnuts, onion, lemon juice, cayenne/paprika and sugar on medium-low
heat for 5 minutes. Add salt & pepper. Stir in cilantro and pour over fish
3. Serve hot or cold.
Notes:
POACHED TROUT
FISH:
399
FRIED FISH
JENNY TOLLEY, A3
Ingredients
oil
1 cleaned fish
2 T flour
1 egg (beaten)
t salt
dry bread crumbs
t pepper
Instructions
1. Mix flour, salt, and pepper. Coat fish with flour mixture, then dip into egg. Then coat fish with bread
crumbs.
2. In a skillet, heat oil. Fry fish about 3 minutes or until fish flakes easily with a fork and is golden brown.
Drain off oil by blotting fish on paper

Notes:
FRIED FISH
FISH:
400
OLD-FASHIONED WISCONSIN
BEER BATTER FISH FRY
JOHN SCHUCHART, A6
Ingredients
8 beers (courtesy of Abovian)
2 eggs
8 whole fish (courtesy of Lake Sevan)
1 can sweetened condensed milk
jar of mayonnaise
2 bottles of vegetable oil
OLD-FASHIONED WISCONSIN BEER BATTER FISH FRY

4-5 dill pickles
1 small bag of flour (~1kg)
salt & pepper
2 kg potatoes (peeled & sliced)
Instructions
1. First, drink one of the beers. This will help you relax before having to gut and clean all those fish. Next,
using a sharp knife, skin and fillet the fish. If you are not experienced in this fine art, then scale the fish,
cut off the head and fins, remove the innards (khash, anyone?), and cut remaining fish into 3 or more
pieces (most of the smaller bones will dissolve during frying). Keep meat wrapped and cold until it's time
to fry.
2. Now, mix half the mayonnaise with 4-5 diced dill pickles, and presto, instant tartar sauce. Salt,
pepper, or ketchup may also be mixed in.
3. Next, drink another beer, leaving a cup. Mix this with the eggs, can of sweetened, condensed
milk, T salt, 1 T pepper, and 1 T oil. Mix well. Next, pour half a bag of flour in another pan and mix with
salt and pepper.
4. Now, heat both bottles of oil in a 8-10 inch tall pot for 3-4 minutes. Throw the potatoes in, half a
batch at a time and cook until done to your liking and remove. Now for the fish: Roll each fillet in the
beer batter, then in the flour, then throw it in the hot oil. You may want to do 2 or 3 batches to avoid
overcrowding. After 10 minutes, or when the batter begins to turn light brown, remove.
5. When all the fillets are done, serve with potatoes, tartar sauce, ketchup, and of course, leftover
beers!
Serves 6.
FISH:

Notes:
401
SEVAN FISH CAKES
Ingredients
2 Sevan fish (cleaned)
1 T red pepper flakes
1 C bread crumbs
olive or corn oil
2 egg whites
1 onion (chopped)
1 garlic clove (minced)
chopped fresh herbs
C canned corn
C chopped peppers
C corn meal [Y]
Instructions
1. Preheat oven to 350F/180C; cook fish for about 15-20 minutes or until done; Can also be cooked on
the stovetop.
2. While fish cooks, combine remaining ingredients in a large bowl.
3. After fish cools, scoop out into the bowl; try to remove bones. Add another egg white or more bread
crumbs if mixture is too stiff or too liquid.
4. Form into small patties (2 inches in diameter, inch in thickness)
5. Heat enough olive or corn oil in a frying pan to cover about inch on medium heat
(Can also be baked in the oven in a greased pan at 350F/180C). Place fish cakes in pan making sure not
SEVAN FISH CAKES

to crowd the pan, cook until golden brown on each side; remove and place cakes on a napkin to drain
excess oil
6. Serve alone, with sour cream, salsa, or sauce of choice.

Notes:
FISH:
402
FISH COOKED IN TOMATO SAUCE
Ingredients
1 kg fish
2 medium onions
4 carrots
4 cloves of garlic
C oil
C vinegar
C tomato paste
1 C water
1 t sugar
parsley
4 bay leaves
salt
black and red pepper
Instructions
1. Thoroughly clean and wash the fish, cut into small pieces (throw the heads away), and add salt and
pepper.
FISH COOKED IN TOMATO SAUCE

2. Slice onions and carrots. Mix and blend together tomato paste, water, sugar, vinegar, and oil. Put
everything in a sauce-pan, add chopped parsley and garlic. Cover with a lid and put on very slow fire for
3 hours. (Cooked this way you can eat even the bones.) Serve when cold outdoors.
Notes:
FISH:
403
TUNA CAKES
JENNY TOLLEY, A3
Ingredients
1 can of tuna [Y] (drained)
1 egg
1 or 2 T flour
bread crumbs
onion (chopped)
1 T oil
salt & pepper
Instructions
1. Mix all ingredients together, using enough bread crumbs to ensure that mixture will hold its shape on
a spoon.
2. Heat oiled skillet. Drop tuna mixture by large spoonfuls and cook until golden-brown on one side. Flip
and cook until golden-brown on the other side. Makes 5 or 6 3-inch patties.
3. Note: You can substitute salmon or mackerel for the tuna.

Notes:
TUNA CAKES
FISH:
404
ITALIAN AND GREEK
ITALIAN & GREEK
405
PIZZA
Ingredients
pizza dough
tomatoes (sliced or chopped)
grated cheese
corn meal [Y]
Optional ingredients: sliced onions, sliced red peppers or hot peppers, chopped basil and/orcilantro
canned corn kernels, grated carrots, minced garlic, cooked meat/sausage, eggplant, smoky eggplant &
pepper spread, salsa, spinach, sun-dried tomatoes [Y], etc.
Instructions
Really these are just suggestions. You can make vegan pizza or meaty pizza, or put whatever toppings
you like on the pizza. Experiment: be bold!
1. Follow the instructions for your chosen pizza dough. Pour a thin layer or cornmeal on the oven baking
pan (optional) to prevent sticking and place the flattened dough onto the pan.
2. Spread a thin layer of cheese, tomatoes, and optional ingredients on the pizza dough; use care to not
overload the pizza or else it will become soggy in the center.
3. Cook for 10-15 minutes or until the bottom of the pizza is browned and the cheese is melted.

Notes:
PIZZA
ITALIAN & GREEK:
406
BAKED ITALIAN EGGPLANT
Ingredients
3 medium eggplants (sliced to -inch)
1 t dried oregano
3-4 T vegetable oil
1 t dried basil
fresh garlic (1 clove per eggplant slice)
cheese (thinly sliced)
2-3 tomatoes (thinly sliced)
2 T chopped parsley
Instructions
1. Heat oven to 400F/205C.
BAKED ITALIAN EGGPLANT

2. Brush both sides of eggplant slices with oil and lay on baking sheet.
3. Top each slice with pressed or minced garlic (spread to cover). Bake for 15 minutes
4. Remove from oven and top with single layer of tomato slices. Sprinkle with salt, pepper, basil, and
oregano. Top with single layer of thinly sliced cheese. Bake 10 minutes or until cheese melts. Sprinkle
with parsley and serve immediately.
Notes:
ITALIAN & GREEK:
407
EGGPLANT PARMIGIANA
STACY GRIFFITH, A7
Ingredients
1.5 kg bag of pasta
olive oil
2-3 eggs
4-5 medium sized eggplants
flour
Italian spices (can substitute dried cilantro)
salt and/or garlic salt
pepper
cheese
parmesan cheese (add it if you have it)
Sauce ingredients:
4-5 onions
6-8 cloves of garlic
3-4 green peppers
1-2 hot peppers
7-8 large tomatoes
EGGPLANT PARMIGIANA
fresh cilantro
2-4 spoonfuls of tomato paste
salt & pepper (or you can use another tomato based sauce recipe)
Instructions
1. In a medium-sized pot, saut chopped onions, chopped garlic, chopped green peppers, chopped hot
peppers, and chopped tomatoes in olive oil. After these ingredients have simmered for approximately
15 min., add salt, pepper and tomato paste in order to thicken the sauce. Add cilantro last, and simmer
for another 5-10 min. Set aside.
2. Mix flour, Italian spices and/or dried cilantro, garlic salt and/or salt, and pepper together in a large
dish with a flat bottom. Peel and slice eggplant into -inch thick slices. Whisk eggs in a separate bowl.
Dip eggplant slices into egg, and then coat with flour mixture. Leave them in the bowl. When you have
ITALIAN & GREEK:
about half an eggplant's orth of slices coated, heat olive oil an a large fry-pan for a few minutes, and add
your first batch of coated eggplant slices. Flip slices when browned on one side and place in a separate
bowl when they are browned on both sides. Add a little bit more il before each new batch so as not to
burn the eggplant slices. Continue this process until all of the eggplant slices have been fried.
3. When you have fried about half of your eggplant slices, boil pasta with a little bit of salt and olive oil
until it's al dente. Drain pasta and place in one of the 13516 pans that came with your oven. Drizzle
408
some olive oil over the pasta to prevent it from sticking to the pan. Pour pasta sauce over the pasta and
spread it evenly into the corners of the pan. Place fried eggplant slices evenly on top of the pasta. Drizzle
as much shredded cheese as you'd like over the eggplant or two. Sprinkle Parmesan cheese on top of
this, if you have it. Bake for 20 min. at 400F/205C, or until it's bubbling and steaming.
4. Cool, slice into squares, and serve with toasted garlic bread and red wine. Enjoy!
Notes:
EGGPLANT PARMIGIANA
ITALIAN & GREEK:
409
GNOCCHI
ELVIRA DANA, A13
Ingredients
1 kg potatoes
6-10 C flour
2 eggs
2-3 cloves of gloves (minced)
2 T butter (plus more for frying if desired)
grated cheese (optional)
salt to taste
Instructions
The proportions may vary considerably depending on the age of the potatoes you use and the humidity,
so be sure to test-boil a few first.
1. Peel, wash, and cube potatoes and boil in salted water until tender. Drain and return to pot. Cover pot
with dish towel and let stand for 10 minutes.
2. Mash potatoes and add butter, garlic, eggs, and cheese.
3. Stir in flour until a stiff dough forms. Knead gently (the dough should not be so sticky that it can't be
handled.)
GNOCCHI
4. Form small balls of dough (the size of a marble).
5. Add gnocchi to boiling water and simmer until gnocchi rise to the surface. Remove with a slotted
spoon and drain on a clean dish towel.
ITALIAN & GREEK:
6. If desired, fry in butter until golden brown. Serve with any delectable sauce of your choosing.

Notes:
410
LASAGNA WITH HOMEMADE NOODLES
ELVIRA DANA & JENNIFER CARTER, A13S
Ingredients
Noodle Ingredients:
2 C flour
2 t salt
water
Lasagna ingredients:
4 C pasta sauce of your choosing
2 C ricotta cheese (or 2-3 packages curd mixed with water until spreadable)
3-4 C grated cheese
2 eggs
LASAGNA WITH HOMEMADE NOODLES

C chopped parsley (optional)
pinch nutmeg (optional)
Instructions
Endless variations including different vegetables and/or meat are possible, but this is a good start. The
noodles cook on their own in the sauce in the oven.
1. Prepare the noodles by mixing flour and salt, then adding water to make a stiff dough. Knead for 5-10
minutes until smooth and elastic. Separate into four to six parts (depending on the dimensions of the
pan). Roll out each ball of dough on a lightly floured board very thin to the size of the pan you'll be using
(I recommend the metal enameled storage dishes which are about the same size as American lasagna
pans.)
2. Mix ricotta (or curd) with 1 C grated cheese, eggs, parsley, and nutmeg.
3. Pour about C sauce in the bottom of the pan. Add one noodle layer. Spread noodle with ricotta
mixture and sprinkle with some grated cheese.
4. Add another noodle. Spread with sauce and sprinkle with cheese.
5. Continue layering, alternating ricotta mixture and sauce, ending with sauce and a sprinkling of cheese.
6. Bake at 375F/190C for one hour. Let cool for 10 minutes before serving ITALIAN & GREEK:

Notes:
411
SPANIKOPITA- GREEK SPINACH & CHEESE PIES
AMANDA PASCAL, A17
Ingredients
4 large bundles of fresh spinach
Kilo of Lori Cheese
4 Curds
6 eggs
2 bundles of green onions
SPANIKOPITA- GREEK SPINACH CHEESE PIES

5 Gata doughs
C of butter
Flour for dough rolling
Instructions
1. Wash fresh spinach, place wet spinach in a pot with a lid on medium heat. Let it shrivel down for
about 5-10 minutes. After spinach has wilted, wash with cold water, drain thoroughly and chop. Chop
green onions, place in pan on low with cup of butter with lid, you do not want to saut, you want the
onions to soak in butter. In large bowl, crumble Lori cheese, add curds and eggs (same amount of each).
When spinach and onions are done, add in large mixing bowl with the cheese. Mix well, preferably with
your hands.
2. Roll out dough on large flat surface using the necessary amount of flour. Make dough thin, cut
squares in to the size of your choice. Place spinach and cheese mixture to one corner, fold over and
make a triangle. Once done, before baking wipe egg on top of the spanikopita.
3. Line pan with parchment paper. Bake in over 350 degrees, until light brown on top and bottom.
Depending on your oven it could be 20-35 minutes. Depending on how large you make the squares in
the dough, it could yield 80-100. Enjoy!
ITALIAN & GREEK:

Notes:
412
KOURAMIEDES- GREEK WEDDING COOKIES
AMANDA PASCAL, A17
Ingredients
1 lbs of butter
3 egg yolks
t baking powder
1 t vanilla
5 C flour
1 lbs powdered sugar
KOURAMIEDES- GREEK WEDDING COOKIES

Instructions
1. Clarify butter by cooking on low fire till almost all salt disappears to bottom. Pour off pure butter and
allow to cool, preferably over night. Mix baking powder with flour and sift. Beat butter well and add
cup powdered sugar and 3 egg yolks. Add vanilla. Mix in flour little by little until you can shape cookie by
hand. Roll into a ball, place on greased pan. Place thumb on top of cookie to flatten top.
2. Bake at 350 degrees for about 20 minutes. Allow to cool for 30 minutes. Sift powdered sugar on top of
cookies. Enjoy! Yields about 40-50

Notes:
ITALIAN & GREEK:
413
WARA AREESH
DONNA GRENNELL, A18
Ingredients
2 medium onions or 1 bunch green onions
3 large tomatoes
1 bunch fresh parsley
1 C rice (medium grain)
C olive oil or vegetable oil
1 t mint
Juice of 2 lemons ( C)
1 chopped hot pepper
1 t allspice
1 t black pepper
t vegetable spice
t salt
1 lbs grape leaves
1 large potato (peeled and sliced in rounds)
Instructions
Finely chop onions, parsley and mint leaves. Add to rice that has been rinsed. Add oil, pepper, lemon
juice and hot pepper, and mix well. Wash and drain grape leaves. On a cutting board, remove stems
from grape leaves. Spoon some of the filling on a grape leaf, fold sides of leaf and roll into a cigar shape.
WARA AREESH
Line bottom of a saucepan with potato slices and place rolled grape leaves on top of potatoes. Cover
grape leaves with a plate, firmly pressing to secure. Add enough water to cover grape leaves. Cover pot
and cook over medium heat until boiling. Reduce heat to low and cook for 35 minutes.
Notes:
ITALIAN & GREEK:
414
MEXICAN
MEXICAN
415
NACHOS
Ingredients
lavash chips
C onion (chopped)
2 green peppers
1 C cooked beans
1 C shredded cheese
salsa
C olives (sliced, pitted)
pound ground beef
sour cream
Instructions
1. Cook optional meat, onion, and garlic until meat is brown or onions are translucent. If using meat,
drain.
2. Stir in beans. Arrange chips, meat-bean mixture, olives (if using), peppers, and cheese on baking pan.
Bake at 350F/180C for 5 to 7 minutes or until cheese melts.
3. Serve with salsa and optional sour cream; Serves 8.
Gluten Note: Notes:
NACHOS
MEXICAN:
416
QUESADILLAS
Ingredients
lavash
grated cheese
1 t oil
sour cream
salsa
chopped onions (sauted or raw)
chopped peppers (sauted or raw)
fresh cilantro
grated carrots
meat (cooked & chopped)
cooked beans
cooked rice
Instructions
1. On medium heat, heat a lightly oiled skillet on the stove.
2. Place a piece of lavash in the skillet, insert ingredients on the lavash, then fold it over once.
3. Cook each side until golden brown, about 4 minutes per side. Serve with sour cream and salsa.
4. Can also be baked in a 400F/205C oven for 15 minutes, or until the cheese has melted.
For pizza quesadillas replace salsa and sour cream with pizza/marinara sauce; add your pizza toppings of
choice. Prepare the same way.
Gluten Note: Contains Gluten as an integral part of the recipe. QUESADILLAS

Notes:
MEXICAN:
417
MEXICAN FRIED RICE
COLIN BONNER & VICTORIA HURN, A7S
Ingredients
1 C uncooked rice
3 T oil
2 C water
1 carrot (chopped
2 t chili powder [Y]
1 bouillon cube
Instructions
1. Saut the onion and garlic in a saucepan until soft.
2. Add rice, carrot, and green pepper. Saut until rice turns solid white, stirring constantly over medium-
high heat.
3. Add water and bouillon cube to the pan. Once it starts simmering turn down heat to low and cover.
Cook for 15-20 minutes until rice is done. Serve with sour cream and cheese if desired.
MEXICAN FRIED RICE

Notes:
MEXICAN:
418
TACOS
Ingredients
lavash
grated cheese
1 C oil
kg cooked ground meat (optional) and/or cooked beans
1 C onion (chopped)
fresh cilantro
peppers (chopped: sauted or raw)
1 T cumin
1 t red pepper (optional)
1 t salt
1 t pepper
salsa
sour cream
Instructions
1. On medium heat, heat a lightly oiled skillet on the stove. If using meat, brown ground meat. Drain
excess oil.
2. Saut chopped onions, chopped peppers, cumin, red pepper, salt, and pepper along with meat or
beans. Cook until onions are to desired doneness. Remove from heat and pour taco mixture into a bowl.
3. Over medium heat, reheat the skillet with 1 C oil (you can cut the oil if you don't want it fried, but it
also cuts the flavor).
4. Scoop taco mixture into a 10 inch square of lavash, add cheese and fresh cilantro, fold over, fry until
TACOS
golden brown on both sides, remove and drain excess oil from taco on a napkin. Serve with sour cream
and salsa.
MEXICAN:

Notes:
419
ENCHILADAS
JEN WINKLE, A8 & DEBBIE RICE, A9S
Ingredients
1 whole chicken or 4 large chicken breasts
enchilada sauce
1 bouillon cube
6 pieces lavash
2 C salsa
2 C grated cheese
2 cloves garlic
1 onion (chopped)
1 spicy pepper
taco seasoning
1 C cooked rice
Instructions
1. Place chicken or chicken breasts in a pot and cover with water. Put in bouillon cube and boil until
meat is almost completely cooked. Remove chicken and let cool. Shred or cut chicken into small pieces.
2. Stir-fry the chicken with garlic, onions, peppers, and half a package of optional Taco Seasoning;
remove from heat. Add 1 cups cheese and optional rice to the chicken mixture. Mix well.
3. Cover bottom of pan with sauce. Leave enough sauce to top the enchiladas.
4. Cut lavash into 4 equal pieces. Place cup chicken mixture into the lavash pieces and fold. Arrange
ENCHILADAS
enchiladas in baking pan.
5. Heat at 325 degrees until hot and cheese is melted. Serve with salsa or refried beans
6. Note: the chicken can be removed for vegetarian cheese enchiladas, and other sauted or grilled
meats can be substituted for the chicken.
MEXICAN:

Notes:
420
TRADITIONAL ENCHILADA SAUCE
JEFF SINANIAN, A8
Ingredients
2 T oil
1 onion (thinly sliced)
1 C tomato paste
bottle hot pepper sauce (Tabasco, MiviMex, etc)
1 tomato (sliced)
4 cloves of garlic
1 small spicy pepper
C water
Instructions
1. Saut 4 cloves of garlic until caramelized or barely brown in 1-2 T oil.
2. Add 1 onion thinly sliced and saut until onions are slightly transparent.
TRADITIONAL ENCHILADA SAUCE

3. Next add water, tomato paste, hot pepper sauce, salt, pepper, sliced tomato, and hot pepper. Let
simmer for 10 minutes or until flavors blend.
Notes:
MEXICAN:
421
SPINACH ENCHILADAS
Ingredients
2 bunches spinach
C grated cheese
2-4 cloves garlic (minced)
salt to taste
2 sheets lavash (cut into thirds)
3 T oil
1 tomato (chopped)
Instructions
See Sour Cream Chili Sauce on next page
1. Clean spinach thoroughly. Set aside. Preheat oven to 350F/180C.
2. In large saucepan, saut onion and garlic in oil until translucent. Add spinach and tomatoes and cover
until tender and bright green. Stir in cheese and salt.
3. Spoon mixture into middle of lavash and wrap to form enchiladas. Place in baking dish and cover with
SPINACH ENCHILADAS
sauce.
4. Bake for 30 minutes. or until sauce starts to brown on top. Makes 6 enchiladas.

Notes:
MEXICAN:
422
SOUR CREAM CHILI SAUCE
Ingredients
450 g sour cream
2 cloves garlic
C chopped pickled hot green chili peppers (e.g. Tukas brand)
2 T pickled hot green chili pepper liquid
50 g butter
salt & pepper
Instructions
In a saucepan, melt butter. Saut garlic in butter. Add sour cream, peppers, liquid and salt and pepper to
taste. Yields 2 C.
Notes:
SOUR CREAM CHILI SAUCE

MEXICAN:
423
BEAN & CHEESE BURRITOS
Ingredients
2 C cooked beans
lavash
1 onion (chopped)
2 garlic cloves (pressed or minced)
2 peppers (chopped)
2-3 tomatoes (chopped)
2 C grated cheese
sour cream
cilantro
salsa
1 t salt and pepper (each)
hot sauce
2 medium potatoes (chopped)
cooked rice
cooked meat
Instructions
BEAN & CHEESE BURRITOS

1. Heat beans in skillet. If using potatoes, cook until nearly done, then add onions and garlic; otherwise,
add onions and garlic to beans and cook until the onions are nearly translucent.
2. Add salt and pepper, peppers, tomatoes, optional cooked rice, and hot sauce and cook for 3 minutes
longer.
3. Cut lavash into 10 inch squares, spoon mixture onto one side of the lavash, leaving a border of about
1 inch.
4. Fold bottom of lavash up over mixture like a pocket. Fold top of lavash down. Roll lavash around the
mixture so you can pick it up with your hands.

MEXICAN:
Notes:
424
FAJITAS
JESSICA & ERIC GLENTZER, A10S
Ingredients
2 peppers (hot and sweet)
1 onion
C cilantro
1 T oil
2 t cumin
sour cream
salsa
lavash
potatoes
cooked meat
cooked beans
grated cheese
cooked rice
other seasonal vegetables
Instructions
1. Slice peppers, onions, and optional ingredients into 1 inch strips. Saut meat and all vegetables in a
pan over medium heat (if using potatoes, cook first since they take much longer to cook).
2. Remove from heat and mix in cumin, cilantro, and optional grated cheese. Wrap in lavash and serve
with sour cream and salsa.
FAJITAS
Notes:
MEXICAN:
425
SOUTH-OF-THE-BORDER PIE
CARRIE DULIN, A5
Ingredients
C chopped onion (1 medium)
1 C cooked rice 2 cloves garlic (minced)
1 C shredded cheese
1 T olive or vegetable oil
C milk
1-2 t chili powder
2 eggs (beaten)
1 t ground
cumin
oil
t salt
chopped green pepper
1 C cooked red kidney beans
salsa
Instructions
1. In a saucepan, cook onion and garlic in hot oil until tender but not brown. Stir in chili powder, cumin,
and salt. Cook 1 minute more; cool. Stir in cooked beans, cooked rice, cheese, mild, and eggs
SOUTH-OF-THE-BORDER PIE
2. Grease a 10 inch pie plate. Spoon mixture into pie plate. Bake uncovered in a 350F/180C oven about
25 minutes or until the center is set. Let stand 10 minutes. If desired, sprinkle with sweet pepper and
serve with salsa. Makes 6 servings.
Notes:
MEXICAN:
426
CHILI GRAVY
SARAH KUEHLER, A17
Ingredients
C vegetable oil
C flour
t black pepper
1 t salt
1 t garlic
2 t ground cumin
t dried oregano
2 T chili powder
2 C chicken broth
Instructions
Heat the oil in a skillet over medium high heat. Stir in the flour and continue stirring for 3-4 minutes, or
until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute,
constantly stirring and blending the ingredients. Add chicken broth, mixing and stirring until the sauce
thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. (I add
extra garlic and chili powder - At this point you can taste it and add more until it tastes like you want it).
Makes 2 cups
Notes:
CHILI GRAVY
MEXICAN:
427
CHEESE ENCHILADAS
SARAH KUEHLER, A17
Ingredients
C vegetable oil
8 corn tortillas
3 C shredded cheddar cheese
One medium onion (diced )
2 C chili gravy
Instructions
Preheat oven to 450 degrees F.
Saut onion in a skillet with a little oil until translucent. Remove from pan and place to the side.
Pour oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8
are heated.
Pour cup of chili gravy in a baking pan. Take a tortilla and put cup of cheese and 1 Tbsp sauted
onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with
remaining tortillas.
Take remaining chili gravy and pour it over the rolled tortillas. Sprinkle with remaining cheese.
CHEESE ENCHILADAS
Bake for 10 minutes.
Gluten Note: Harina Tortilla is fine
Notes:
MEXICAN:
428
QUESO-LIKE PASTA SAUCE
AMANDA PASCAL, A17
Ingredients
Kilo of Blue Cheese (optional but very good with)
Kilo of edamar/ cheddar/ gouda or some melty cheese (if there is no Blue cheese, double)
4 cloves of garlic
3 T Butter
3 T Flour
bundle Green Onions
1 large onion
2 tomatoes (if available)
1 jar vegetable preserves (tomato, eggplant and pepper)
1 bag of pasta
3 C Milk
Instructions
1. Chop garlic, and all onions. In a pan on medium heat, melt butter and add flour, stir.
2. Add in garlic and onions, let them saut. Cut cheese into small squares, also chop hot
peppers from the preserve jar. Once onions are sauted, add milk and stir, let thicken
QUESO-LIKE PASTA SAUCE

for 5 minutes. Add cheese, stir and melt. Chop tomatoes and add them into the cheese.
3. After cheese is melted, this is also a great cheese sauce (invented by Rani and I). If you
would like a spicier kick that thats like queso, add the preserve into the cheese. Let sauce
simmer and heat up.
4. Add to cooked pasta, and enjoy. Serves 6-8 people
Notes:
MEXICAN:
429
CHILI VERDE
MATT HYPHEN, A18
Ingredients
1 bundle of cilantro
10 cloves garlic (yes, 10)
1 Onion
1 C diced chicken or pork
1 C broth
2 eggplants
Salt
pepper
A pinch of ground cloves
2 T apple-cider vinegar
2 peppers
2 t chili powder
1 t ground cumin
t dried oregano
Instructions
Roasted eggplants have the texture, although not the flavor, of roasted tomatillos.
1. Brown the pork or chicken (you can also just use leftover cooked pork or chicken.)
2. Place the eggplant in a 350 degree oven and cook until soft. Remove and let cool.
3. Finely chop (or use a blender/food processor) all of the cilantro and garlic together. Put in a large
bowl. Add salt and pepper.
4. Peel and mash the tender eggplant insides. Add to the garlic/cilantro mix.
5. Add the pork/chicken and garlic/cilantro/eggplant mixtures to the onions. Stir together.
CHILI VERDE
6. Add the cloves, apple-cider vinegar, and just enough broth to make the mixture wet. Reduce heat as
low as it will go, cover tightly, and let simmer for up to an hour.
7. Serve with tortillas. (Lavash.)
Notes:
MEXICAN:
430
TORTILLA ESPAOLA
DONNA GRENNELL, A18
Ingredients
1 C olive oil (divided*)
8 large potatoes (about 3 lb.)
6 to 7 eggs
Instructions
1. Peel and thinly slice potatoes. Heat oil in heavy skillet. Fry onions and potatoes with salt until very
tender and medium golden brown. Remove potatoes from pan and drain oil (use strainer, if necessary),
leaving tablespoon oil in pan.
2. Beat eggs in large bowl. Add potatoes and mix well. Season with pepper. Reheat skillet and pour in
egg mixture. Cook until a golden crust forms. Loosen with spatula and shake so omelet does not stick.
Place plate over skillet and invert, transferring omelet to plate. Add another tablespoon oil to skillet
and return omelet, uncooked side down, and fry until done. Slide omelet onto serving plate and serve
hot, or chill and serve cold.
*With a non-stick pan, potatoes can be fried in about to cup oil.
TORTILLA ESPAOLA
Notes:
MEXICAN:
431
ASIAN/FUSION
ASIAN/FUSION
432
SPICY ASIAN CUCUMBER SALAD W/ PEANUTS
JENNIFER HAILE, A8
Ingredients
kg cucumbers (peeled & halved)
t crushed red pepper
2 t salt
2 T onion (minced)
C water
1 T peanuts (roasted & chopped)
3 T sugar
SPICY ASIAN CUCUMBER SALAD W/ PEANUTS

2 T soy sauce [Y]
Instructions
1. Place cucumbers slices in a colander; sprinkle with salt. Toss well and let drain 1 hour.
2. Roast the peanuts by placing them in a single layer on a baking sheet and cooking for 10 minutes at
350F/180C; remove from oven and chop.
3. Combine water, sugar, soy sauce, and pepper in a small saucepan. Bring to a boil. Reduce heat and
cook for about 10 minutes. Remove from heat; cool.
4. Stir in onion. Combine cucumbers and then sprinkle with peanuts; serves 4.
Notes:
ASIAN/FUSION:
433
CHINESE EGG DROP SOUP
Ingredients
1 t salt & pepper
10 strands green onions (chopped)
2 eggs (beaten: more if you like)
Instructions
1. Boil water or stock, green onions, salt, and pepper.
2. Slowly pour in eggs. They should float around and cook. It sounds weird, but it's easy and good
tasting. Also good for an upset stomach.
Notes:
CHINESE EGG DROP SOUP

ASIAN/FUSION:
434
SCALLION PANCAKES
Ingredients
2 C flour
-1 C hot water
t salt
sesame oil
scallions (finely chopped)
vegetable oil for pan-frying
Instructions
1. Place flour in bowl. Add water and stir with fork until the dough starts to stick together. On a lightly
floured board, knead the dough for five minutes or until satiny smooth. If the dough won't stay
together, add water in small increments. If dough is too wet, slowly add flour. Wrap dough in plastic
wrap and let rest for 30 minutes. If you're not ready to make the pancakes yet, you can put the dough in
the fridge for up to a day or so.
2. Take rested dough and form it out into a cylinder on a floured cutting board. Cut into 6 portions.
3. Take one piece and keep the rest of the dough covered with plastic wrap and a kitchen towel so it
doesn't dry out.
4. Flatten out into a disk with the palm of your hand and roll out dough until it's about -inch thick and 8
inches in diameter (if it's smaller, don't worry about it; if it's bigger, consider if it will fit into your skillet).
SCALLION PANCAKES
Brush top of pancake with sesame oil and distribute green onions. Roll dough into a cylinder and roll
again into a coil (kind of like a cinnamon bun). Tuck end of dough underneath. Flatten out into a disk
with the palm of your hand and roll out again to make an 8 inch circle, . inches thick.
5. Heat skillet over medium/medium-high heat. Add 2 T oil minimum and swirl it around; you can put a
little more oil too if you're not oil-adverse, enough so that the pancake will float a little and the oil will
go slightly over the sides of the pancake. Add a pancake and cook until golden brown and dry on the
edges, about 2-3 minutes, and flip over to cook the other side. When done, drain pancake on paper
towels and repeat process with remaining dough.
6. Cut pancakes into wedges and serve with dipping sauce (2 parts soy sauce, 1 part vinegar, part
sesame oil or chili sesame oil, and 1 part optional sugar). ASIAN/FUSION:

Notes:
435
EGG ROLLS
BETTY THAM, A14
Ingredients
kg ground pork ( can be omitted for vegetarian)
10 lavash ( 1 sheet makes 4 eggrolls)
1 small head cabbage (grated)
4-6 garlic cloves (chopped very finely)
1 kg carrots (grated)m Soy sauce
salt
black pepper
2 eggs (beaten)
Cooking oil (corn, vegetable, etc.)
1 can mushroom (chopped)
fresh mushrooms
vermicelli
shrimp
Instructions
1. Saut ground pork with garlic until brown, add grated Sweet-sour sauce carrots, cabbage, and
chopped mushroom and saut until the vegetable are tender, add beaten eggs and mix well. Mix over
low heat. Season with soy sauce, salt, and black pepper to taste. until desired consistency is reached: 2-3
Red Remove from heat.
2. Use lavash pieces without the hard edges. Cut 1 lavash pepper, 2 T sugar, into 4 pieces. In a piece of
EGG ROLLS
lavash put in one T of saut teaspoon salt, 2 T ingredients, roll up tightly. (make about 30-40 egg rolls)
vinegar
3. To fry, heat about inch. corn oil in a skillet over medium heat. Fry egg rolls until brown.
4. Serve immediately with sweet-sour sauce or spicy mustard.

ASIAN/FUSION:

Notes:
436
PAD THAI DELICIOUSNESS
ELOISE GRAY, A15
Ingredients
package Fettuccini Noodles
2 pinches of black pepper
kg of meat cubed(chicken, pork, beef: optional)
3 T soy sauce [Y]
1 medium onion
1 carrot slivered
2 eggs
hot green pepper (chopped)
c peanuts (chopped or whole)
1 T Worcestershire sauce [Y]
3 T vegetable oil
Instructions
1. Prepare noodles (slightly undercooked), drain, and set aside. (You can prepare the noodles the night
PAD THAI DELICIOUSNESS

before for best results, add some oil to avoid noodles sticking together.)
2. In frying pan, saut onions and garlic with 2 T oil until tender, add hot pepper and cook for 1 minute
(use as much or as little as you like for spice) (meat option-add meat and saut until cooked.)
3. Add noodles and carrots, stir together (add extra oil if necessary).
4. Add soy sauce, Worcestershire sauce stir for a few minutes letting flavors mix together and some of
the liquid cooks away.
5. In the meantime, in a separate pan, scramble eggs until almost cooked. ASIAN/FUSION:
6. Add scrambled eggs to the noodles, stir together. Add peanuts and mix together. Add pepper, extra
soy and Worcestershire to taste. Serve and enjoy!

Notes:
437
PAD THAI-STYLE FRIED RICE
Ingredients
3 T oil (divided)
2 eggs (lightly beaten)
C shredded carrots
1 t ginger
1 C thinly sliced green onion
C diced red pepper
t crushed red pepper flakes
4 C cooked rice (chilled)
10 fresh Thai or regular basil leaves (chopped)
C fresh cilantro (minced)
lb precooked peeled medium shrimp
C fresh bean sprouts
chopped peanuts (for garnish)
Instructions
PAD THAI-STYLE FRIED RICE

See Peanut Sauce Recipe on next page
The secret to making a great fried rice is to cook the rice the night before and to use a little less liquid
than is called for on the package instructions. Rice that is cooked a bit on the dry side will not become
mushy when stir-fried.
1. To prepare the fried rice, place a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and
the eggs, stirring to scramble loosely; cook until done, 1-2 minutes. Remove the eggs to a plate.
2. Add 2 teaspoon oil to the skillet with the carrots; cook for 2-3 minutes or until the carrots begin to
soften. Remove from the pan.
3. Add the remaining 2 tablespoons oil to the skillet with the garlic, ginger, green onion, red pepper, and
crushed red pepper flakes. Cook for 1-2 minutes or until the vegetables begin to soften.
4. Reduce the heat to low and add the cooked rice. Cook for 1-2 minutes; stir in the eggs, shrimp, basil,
cilantro, and peanut sauce; cooked until heated through. Taste for seasoning and add salt if needed.
Garnish with the bean sprouts and chopped peanutes, if desired. Serve immediately.
ASIAN/FUSION:
Notes:
438
PEANUT SAUCE
Ingredients
2 T fish sauce or soy sauce
2 T defatted chicken stock or broth
1 T ketchup (sweetened with fruit juice or plain)
1 T peanut butter [Y]
Instructions
To prepare the peanut sauce, mix together the ingredients in a small bowl, set aside.
Notes: This recipe seems like it might be only a fragment of the original.
PEANUT SAUCE
ASIAN/FUSION:
439
"FREDAKAN" STIR-FRY
FRED LINDEN, A18
Ingredients
Tools:
1 Teflon pan, large (preferably one with a lid) - unless you can get a real wok
2 wooden spoons (one metal scoop for a wok)
1 knife
Ingredients:
1 or 2 T sunflower oil
1 to 4 beets
potatoes
turnips or large carrots, cut into French-fry shapes
1 to 4 handfuls of green beans
zucchini
cabbage
eggplant
mushrooms
canned corn
spinach or tomatoes
1 or 2 inches of sausage, beef, pork or chicken per person (chopped in 1/2-inch pieces)
An inordinate amount of freshly chopped garlic, green onion, spicy peppers and fresh ginger if available
"FREDAKAN" STIR-FRY
A sensible amount of other spices: red pepper, black pepper, cayenne, curry powder, garam masala,
caraway seed, mustard powder and whatever you have at hand)
1 or 2 handfuls of raisins, chopped or cut apple, or chopped dried apricots
A few pieces of dried tomato (available in the back at the spice market in Yerevan)
bunch of chopped greens
Instructions
Chop and cut.
Heat up the oil with a little chopped garlic on medium heat until the garlic pieces start to sizzle.
Add ingredients in order of cooking time, starting with those ingredients requiring the most time. Figure
on 20 minutes or so for beets, a few minutes less for potatoes and so on down the above list). Use lower
heat (and lid if available) before the mass of ingredients in the pan have reached a stirable amount.
Stir often. Turn up heat for the last few minutes. Add fruit and dried tomato only for long enough to
ASIAN/FUSION:
heat it up. Add the ganachi right before or after heat is turned off.
Notes:
440
CHINESE EGG TARTS
ROBBY ROBINETTE, A17
Ingredients
Egg custard filling:
3 C milk
7 medium eggs/6 large eggs
1 C sugar
t salt
Crust:
2.4 C flour
160 g powdered sugar
300 g butter (softened and cubed)
2 eggs
1 t salt
Instructions
EGG CUSTARD FILLING:
1. Pour all custard ingredients into a large pot and set over the lowest heat (temperature should not
exceed 50C).
2. Using a whisk, stir the egg custard in one direction (avoid making air bubbles) until the sugar has
dissolved.
CHINESE EGG TARTS

3. Sieve the custard through a strainer to get rid of any unwanted parts of the eggs. Let cool and set
aside.
4. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow.
TART CRUST:
1. Sift the flour and powdered sugar into a mixing bowl.
2. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour
cloud), or just mix by hand.
3. Once the dough comes together, on a floured surface, roll it out into a log and cut into roughly 20-30
pieces.
4. Roll the dough into a ball and slightly flatten it on your palm.
ASIAN/FUSION:
5. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls.
EGG TART:
1. Pour the custard into the tart shells (80% full).
2. Bake at 180C (350F) for 20 minutes.
441
3. To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello.
4. Cool for 30 minutes and gently lift them out with a butter knife.

Notes:
CHINESE EGG TARTS

ASIAN/FUSION:
442
CURRIES & INDIAN
CURRIES & INDIAN
443
RAITA
KARA MALENFANT, A1
Ingredients
C matsun
1 small cucumber (diced)
1 small green or red chile pepper(minced)
1-2 sprigs cilantro for garnish
celery
chopped tomato
1 onion (chopped)
chopped radish
potato (boiled and cubed)
Instructions
1. Mix together. Serve as a salad or condiment for Indian dishes.
Notes:
RAITA
CURRIES & INDIAN:
444
BIRYANI RICE
Ingredients
2 C long-grain rice (steamed & cold)
2 t cardamom
C onion (chopped)
2 t ginger powder
pinch of turmeric
2 t cumin seeds
salt & pepper
4 T oil
C milk
steamed veggies (chopped: optional)
Instructions
1. In large frying pan, fry onion and garlic in oil until translucent. Add cumin seeds, cardamom, ginger,
turmeric, and fry several minutes.
2. Add milk, salt and pepper and mix until hot. Turn up heat, add rice and veggies, and cook until heated
through. Serve immediately. Serves 2-3.
BIRYANI RICE
Notes:
CURRIES & INDIAN:
445
DAAL
ANITA NAIR, A14
Ingredients
1 C lentils
2 cloves
1 onion (sliced)
t turmeric
1 tomato (diced)
salt to taste
1 t ginger powder
red chili powder to taste
1 green chili pepper (sliced)
2 T oil
1 t cumin seeds
1 t lemon juice
2 bay leaves
finely chopped cilantro
Instructions
1. Clean and wash lentils. Soak 10-15 minutes in water. Boil in 5 C water until soft. Drain and set aside.
2. Heat oil in pan. Add cloves, bay leaves and cumin seeds. Stir together. Add ginger, onion and green
chili. Fry together until golden. Add tomato and fry until soft. Add turmeric, chili powder and salt. Stir
together. Add lentils and lemon juice. Mix gently.
DAAL
3. Sprinkle with coriander leaves.
Notes: CURRIES & INDIAN:
446
COCONUT CURRY
Ingredients
2 bunches green onions (chopped)
1 can coconut milk [Y]
1 bell pepper (thinly sliced)
C soy sauce [Y]
can mushrooms (sliced)
t brown sugar [Y]
C chopped fresh basil
1 t curry powder [Y]
1 C cabbage (coarsely chopped)
pinch of ginger [Y]
salt to taste
1 clove garlic (finely minced)
1 t red pepper flakes
steamed rice
Instructions
1. In large saucepan, bring coconut milk, soy sauce, brown sugar, curry powder, ginger, garlic, and
COCONUT CURRY
pepper to a boil. Add vegetables and cover and cook 5 minutes.
2. Add basil and cabbage, cover and cook 5 more minutes or until all vegetables are tender but crisp.
Serve immediately over rice. Serves 3-4.
Notes:
CURRIES & INDIAN:
447
POTATO CURRY
KARA MALENFANT, A1
Ingredients
kg potatoes (peeled & diced)
C peas (canned)
3 T oil
1 green pepper (sliced)
1 onion (chopped)
C water
2-3 T curry powder [Y]
C tomatoes (chopped)
Instructions
1. Fry potatoes for 10 minutes in oil; add onions and fry for 5 more minutes.
2. Stir in spices; add tomatoes, peas, green pepper, and water. Cover and cook until potatoes are tender.
Serve with rice.
Notes:
POTATO CURRY
CURRIES & INDIAN:
448
EASY CURRY
LINNEA OLESON, A1
Ingredients
kg beef or chicken
2 C water
2 carrots (chopped)
3 stalks celery
1 green pepper
medium onion
1 t salt
t pepper
1 T curry powder [Y]
1 C tomato paste
C milk
2 T corn
starch [Y] or potato starch or flour
Instructions
1. Brown beef or chicken. Add water; Chop and add vegetables, salt, pepper, and curry powder. Blend.
2. Add rest of ingredients and simmer for 45 minutes, stirring frequently until vegetables
EASY CURRY
Notes:
CURRIES & INDIAN:
449
COLD CURRIED CHICKEN
TERESA KORNEGAY, A2
Ingredients
2 chicken halves
2 cucumbers (thinly sliced)
2 tomatoes (diced)
C vinegar
C oil
2 t salt
t curry powder [Y]
t pepper
Instructions
1. Place chicken in a saucepan, adding enough water to cover it. Bring it to a boil, then reduce heat and
simmer for 30 minutes.
COLD CURRIED CHICKEN

2. Cool. Skin and de-bone. In separate bowl, mix oil, vinegar, salt, pepper, and curry powder and beat
until thick. Pour over chicken.
3. Mix cold chicken with tomatoes and cucumbers.
Notes:
CURRIES & INDIAN:
450
SATAY NOODLE SALAD
ELIZABETH POU & PATTI HACHIYA, A15S
Ingredients
1 package spaghetti noodles (Italian only)
2 carrots
4-5 C lettuce or cabbage
2 green peppers
2 cucumbers
2-3 tomatoes
C cilantro or parsley (other mixed raw veggies are ok)
Instructions
See Satay Sauce on Next Page
1. Chop fresh vegetables into bite sized pieces and put in large bowl.
2. Break spaghetti into thirds and cook in boiling, salted water (at least 6 liters) for 6-8 minutes
SATAY NOODLE SALAD

(whatever the package says). Strain and rinse in cool water. Pasta can be room temp. Add pasta to bowl.
3. Mix satay sauce and toss with mixed vegetables and pasta just before serving.
4. When everything is tender and the sauce is thick, serve with rice, noodles, or biscuits.

Notes:
CURRIES & INDIAN:
451
SATAY SAUCE
ELIZABETH POU & PATTI HACHIYA, A15S
Ingredients
- C peanut butter [Y]
2-3 t lemon juice
C oil
2 t cumin
1 T garlic (pressed or chopped fine)
2 t powdered ginger
3 T soy sauce
1 t salt or to taste
2-4 t hot sesame oil*
C chopped peanuts
Instructions
1. Combine ingredients (blender if available).
2. Thin with water to consistency of matsun (buttermilk).
3. Adjust seasonings to taste.
SATAY SAUCE
4. Stir in chopped peanuts.
* If no one is kind enough to send you this, substitute C. tahini paste [Y] and a few hot peppers,
cayenne or ground chilis.
Notes: CURRIES & INDIAN:
452
SAAG PANIR
Ingredients
spinach
tomato
water
sour cream
onion
cayenne pepper (optional)
garlic
butter
oil
panir
cumin seeds
steamed rice*
Instructions
1. Steam spinach in saucepan. Add to blender and mix until smooth, adding water to get a creamy but
thick consistency.
2. In a clean saucepan, saut onions and garlic in oil until translucent. Add cumin seeds and fry for
several minutes.
SAAG PANIR
3. Add tomatoes, onion mixture, cayenne, panir and sour cream to spinach and return to saucepan.
Reheat. Serve over rice with a tab of butter on top.
* Adjust proportions to taste; purchase in quantities that match your appetite. But get more spinach as
it tends to shrink (1 bundle will serve 2)
CURRIES & INDIAN:
Notes:
453
CHICKPEA TAGINE
MATT HYPHEN, A18
Ingredients
t Cinnamon
1 t Cumin
t Paprika
2 Garlic cloves
1 Onion
1 Hot Pepper (diced) Note: Jalapenos or the like, not bell
2 Tomatoes (diced)
Salt and Pepper
dried parsley
1 T Red Wine Vinegar
Hot sauce (optional, Sriracha would be best)
2 Carrots
Raisins or dried apricots (optional, chopped)
Instructions
1. Saut the onions and carrots on medium until they start to caramelize. Add the hot pepper and cook
for a little while more. Add the garlic.
2. gather the onion/pepper mixture into a clump. Sprinkle some salt, cumin, paprika, and a little
cinnamon (it's a strong spice, so use it sparingly) on top. Stir together, then add the tomatoes.
3. Splash some vinegar, and, if desired, some hot sauce. Add chickpeas. Turn heat to medium. Stir.
4. Continue cooking until tomatoes have lost that raw tomato flavor and cook down, maybe 5-10
CHICKPEA TAGINE
minutes.
5. Add parsley, salt, pepper to taste. Reduce heat to medium-low and cover.
6. Serve with a sprinkle of black pepper and some bread or rice.
Gluten Note: Notes: Curries & Indian

CURRIES:
454
JAMAICAN CHICKEN CURRY (SPICY)
MATT HYPHEN, A18
Ingredients
1 C cooked or raw chicken (diced)
C Peanut butter
2 T Curry powder
1 t dried thyme
3 cloves of garlic
2 Tomatoes
1 Onion (diced)
1 Hot pepper ( cut into strips)
1 C broth
Red pepper flakes (optional)
Salt and pepper
1 T vinegar (red wine, white, or apple.)
Instructions
JAMAICAN CHICKEN CURRY (SPICY)

1. Saut the onions and peppers until the onions are translucent. Add the tomatoes and chicken and
begin to cook the tomatoes down.
2. Blend the peanut butter, garlic, curry powder, thyme, black and red pepper, vinegar, and broth
together. Pour over the onion/pepper/tomato/chicken mixture.
3. Cook over medium heat until the flavors meld. Serve with rice.
Gluten Note: Notes: Curries & Indian
CURRIES:
455
COOKIES, BARS, BROWNIES & FUDGE
Baking soda can be used as a baking powder substitute. Be careful of the amount you use if you're
substituting it, because it's very salty and could ruin your recipe. Substitute about 1 t soda for 3 t baking
powder and greatly reduce any salt the recipe calls for.
.
COOKIES, BARS, BROWNIES, & FUDGE
456
TOLL HOUSE CHOC. CHIP COOKIE
Ingredients
2 C flour
1 t baking soda
1 t salt
1 C butter (softened)
C white sugar
C packed brown sugar [Y] (or sub. white)
1 packet vanillin or 1 t vanilla extract [Y]
2 eggs
2 C chocolate chips (or chopped plain chocolate bars or 2 C M&Ms)
1 C chopped nuts (optional)
Instructions
TOLL HOUSE
1. Combine flour, baking soda and salt in small bowl.
2. With a whisk, fork, or spoon, beat butter, granulated sugar, brown sugar, and vanilla in large mixer
bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in
chips and optional nuts.
3. Drop by rounded tablespoon onto ungreased baking pan.
COOKIES, BARS, BROWNIES, & FUDGE:

4. Bake in preheated 375F/190C oven for 9 to 11 minutes or until golden brown. Let stand for 2
minutes; remove and cool completely
For high altitude baking (5,200 ft/1560 m): Increase flour to 2 C; add 2 t water with flour; reduce both
granulated sugar and brown sugar to C each. Bake at 375F/190C for 8 to 10 minutes

Notes:
457
WHITE CHIP CHOC COOKIES
Ingredients
1 C (200 g) butter (softened: or can substitute C oil)
2 C white sugar
2 eggs
2 t vanilla extract (or 2 packets vanillin)
2 C flour
WHITE CHIP CHOC COOKIES

C (80 g) unsweetened cocoa powder
1 t baking soda
t salt
1 C white chocolate chips
Instructions
1. Heat oven to 350 degrees.
2. Cream butter and sugar. Beat in eggs one at a time, then vanilla. Combine flour cocoa, baking soda,
and salt in a separate bowl and then slowly add to mixture.
3. Bake at 350F/175C for 8 to 10 minutes until cookies appear set.

Notes:
458
CHOC-OAT-CHIP COOKIES
Ingredients
1 C flour
1 t baking soda
t salt
1 C brown sugar (or substitute white)
C white sugar
2 eggs
CHOC-OAT-CHIP COOKIES
1 C butter (200 g)
2 T milk
2 t vanilla (or 1 packet vanillin)
2 C oatmeal
2 C chocolate chips (or 2 dark chocolate bars coarsely chopped)
Instructions
1. Preheat oven to 350F/175C; combine flour, baking soda & salt in a bowl and set aside.
2. Cream together butter, brown sugar, and sugar until creamy. Add milk, vanilla, and eggs and mix well.
3. Gradually beat in flour mixture.

4. Stir in oats and chocolate; mix well.
5. Drop by rounded tablespoonfuls onto a cookie sheet and bake for 9-10 minutes for chewy cookies or
12-13 minutes for crispy cookies. Let cool on baking sheet for 1 minute and then remove to cool
completely. Or eat hot off the pan.

Notes: An optional 1/2 cup of chopped walnuts would be nice.
Reviewed by: Matthew Forgue, A19
459
OLD-FASHIONED SUGAR COOKIES
LISA SCORSOLINI, A5
Ingredients
1 C sugar
6-6 C flour
1 C butter
2 eggs
1 C sour cream
Instructions
A good plain base for decorated cookies; light and pleasant.
1. Cream together sugar, butter, eggs, and sour cream. Stir in flour, baking powder, and vanilla. Chill the
dough
OLD-FASHIONED SUGAR COOKIES

2. Roll out dough and sprinkle with a little sugar; then roll over it again lightly. Cut it into small rounds or
use cookie cutters. Bake at 375F/190C for 10-12 minutes. Makes about 30 cookies

Notes:
C, B, B & F:
460
RICH BUTTER COOKIES
ANDREW MORGAN, A3
Ingredients
1 C butter
2 eggs
1 packet vanillin or 1 t vanilla [Y]
1 C flour
C sugar
t salt
RICH BUTTER COOKIES

Instructions
2. Cream the butter and vanilla. Gradually add the sugar and eggs and beat well
3. In a separate bowl, mix the flour and salt, then add to the first mixture, and blend thoroughly
4. Spoon onto cookie sheets, leaving 2 inches between the cookies. Flatten them with a knife dipped in
cold water.

5.Bake for 8 minutes until brown; makes about 60.

Notes:
461
PEANUT BUTTER COOKIES
Ingredients
C shortening
C peanut butter [Y]
C white sugar
C brown sugar [Y] (or sub. white)
1 egg
t salt
PEANUT BUTTER COOKIES

t baking soda
t baking powder [Y]
1 C flour
Instructions
1. Mix all ingredients except flour and C white sugar. Add the flour and mix well.
2. Add C white sugar to a small bowl. Roll the dough into balls, dip into the sugar and press with fork.
3. Bake until lightly browned (about 10-12 min.) in a 350F/180C oven.

Notes:
462
NO-BAKE COOKIES
JACKI LOVISONE, A5
Ingredients
C butter
C cocoa
C milk
2 T instant cappuccino powder
t salt
1 C coconut (4 Bounty bars without chocolate)
1 C sugar
3 C oats (use more if you leave out coconut)
NO-BAKE COOKIES
1 packet vanillin or 1 t vanilla extract (Y)
Instructions
1. Bring butter, milk, salt, and sugar to a boil for one minute. Add vanilla, cocoa, cappuccino, coconut,
and oats. Mix well.
2. Drop on greased cookie sheet. Let stand until firm.

Note: Best served when cooled for 2 hours or until firm. If you do not have cocoa use a whole Bounty
bar.

Gluten Note: Notes:
463
BOILED RAISIN COOKIES
CASSIE WARHOLM-WOHLENHAUS, A16
Ingredients
1 C sugar
1 C margarine
3 eggs (well-beaten)
1 t baking soda
1 t baking powder
BOILED RAISIN COOKIES

1 t vanilla
3 C flour
1 C raisins
Instructions
1. Boil raisins in 1 c water until water is boiled down & raisins are rehydrated & plump.
2. Meanwhile, cream sugar and butter together in a bowl. Add eggs and mix well.
3. Mix dry ingredients together in a bowl and add the dry mixture to the sugar/butter/egg mixture. Mix
well.

4. Cool raisins and add to the mixture. Fill a small (cereal) bowl with sugar (not powdered); make the
cookie dough into balls about 1 inch in diameter and roll each ball in the sugar. Place cookies on greased
cookie sheet.
5. Bake at 350 (180) until cookies are puffed up and only slightly darker than whiteif you brown the
cookies, they will not be soft and fluffy.

Notes:
464
SOUR CREAM COOKIES
ANDREW MORGAN, A3
Ingredients
2 eggs
packet vanillin or t vanilla extract [Y]
1 C sugar
2 C flour
C sour cream
t soda
SOUR CREAM COOKIES

3 T melted butter
Instructions
See Chocolate Glaze Recipe on next page.
1. Preheat oven to 375F/190C and grease cookie sheets.
2. Beat the eggs; add sugar, sour cream, butter, and vanilla, beating until well-blended.
3. In a separate bowl, mix flour and soda and add to first mixture, beating well.

4. With a spoon, scoop dough on cookie sheets 1 inch apart and bake for 10 minutes or until light
brown.

Notes:
465
CHOCOLATE GLAZE
ANDREW MORGAN, A3
Ingredients
1-2 chocolate bars
1 can condensed milk
Instructions
Melt chocolate over low heat. Stir in condensed milk. After removing sauce from heat, let cool slightly
and then dip cookies (or doughnuts!) into it.
CHOCOLATE GLAZE
Notes:
466
SNICKERDOODLES
CAT HARDEE, A7
Ingredients
C shortening or softened butter
1 C sugar
1 t baking soda
3 eggs
t salt
2 T sugar
2 C flour
SNICKERDOODLES
2 t cinnamon
1 t cream of tartar [US] (optional)
Instructions
1. Cream butter and sugar (vigorously beat sugar and shortening/softened butter); add eggs and vanilla.
2. Sift together baking soda, salt, 1 C sugar, flour, and optional cream of tartar; add to first mixture.
Mix 2 T sugar and 2 t cinnamon in a separate small bowl.
3. Roll dough into small balls and dip into sugar and cinnamon mixture. Place an inch apart on a cookie

sheet and bake at 375F/190C for 10 minutes; makes 5 dozen 2-inch cookies.

Notes:
467
M&M COOKIE BARS
Ingredients
1 C brown sugar [Y] (or sub. white)
1 C white sugar
C margarine or butter
3 eggs
2 C + 2 t flour
t soda
t salt
C oatmeal
2 packets vanillin or 2 t vanilla extract [Y]
3-4 packets of M&Ms
M&M COOKIE BARS

chocolate frosting
Instructions
1. Cream butter, sugar and eggs until fluffy. Add dry ingredients, mixing well. Spread onto greased
cookie sheet (should fill your whole pan) and bake at 350F/180C 15-20 minutes or until brown.
2. Drizzle with diluted chocolate frosting and sprinkle with 3-4 packets of crushed M&Ms.
3. Chill for 1-2 hours and cut onto squares.

Notes:
468
OATMEAL CHOCOLATE BARS
LISA SCORSOLINI, A5
Ingredients
1 C margarine or shortening
1 C flour
1 t baking soda
C sugar
t salt (optional)
2 eggs
2 C oats
2 T milk
2 plain chocolate bars broken into chips (or 1 C chocolate chips)
1 C nuts (chopped)
Instructions
1. Preheat oven to 375F/190C. Beat margarine/shortening and sugar until creamy. Add eggs, milk, and
vanilla. In a separate bowl, combine flour, soda, salt, and then add to creamy mixture. Add oats,
OATMEAL CHOCOLATE BARS

chocolate, and nuts.
2. Pour into pan and bake 30-35 minutes. For cookies, add more oats to thicken dough and bake 9-10
minutes.

Notes:
C, B, B & F :
469
VERONICA'S COOKIE MEISTER BARS
VERONICA MEISTER, A3
Ingredients
3 C oats
2 packets vanillin or 2 t vanilla extract [Y] (divided)
2 C flour
1 C sweetened condensed milk
1 t baking soda
2 plain chocolate bars
dash salt
1 C + 2 T butter (divided)
C honey
1 C sugar
2 eggs
nuts (optional)
VERONICA'S COOKIE MEISTER BARS

Instructions
1. Combine oats, flour, baking soda, and salt. In a separate bowl; soften butter and beat until fluffy with
sugar. Add eggs and half of vanilla. Beat well. Stir in dry ingredients to the wet ingredients.
2. Heat together milk, chocolate, 2 T butter, honey, and another pinch of salt. Stir until smooth. Remove
from heat. Stir in nuts and remaining vanilla.
3. Pat of mixture in bottom of ungreased pan. Cover with chocolate mixture. Sprinkle remaining oat
mixture on.
4. Bake at 350F/180C for 25-30 minutes.

Notes:
C, B, B & F :
470
FUDGE BARS
Ingredients
Ingredients for crust:
C shortening
1 egg
C flour
t salt
t baking soda
2 C oats
Ingredients for filling:

1 T butter
FUDGE BARS
dash of salt
C chopped nuts (optional)
Instructions

2. Mix crust ingredients and press into 913 greased pan, saving one C for topping.
3. For filling, melt chocolate and butter. Add remaining ingredients and pour over crust. Dribble
remaining crust in clumps on top. Bake for 20-25 min.

Notes:
471
TOFFEE BARS
CINDY BENJAMIN
Ingredients
1 C brown sugar [Y]
1 egg yolk
2 C flour
t salt
1 bar (4 oz) chocolate bar
C nuts (chopped )
Instructions
TOFFEE BARS
1. Preheat oven to 350F/180C. Mix sugar, sugar, butter, egg yolk, and vanilla. Stir in flour and salt.
Press in greased pan
2. Bake until very light brown, 25 to 30 minutes (crust will be soft). Remove from oven.
3. Immediately place separated pieces of chocolate candy on crust. Let stand until soft; spread evenly.
Sprinkle with nuts. Cut into bars, about 2x1 inches, while warm; makes 32 cookies.

Notes:
472
LEMON BARS
Ingredients
C butter
C sugar
1 C flour
2 eggs
t salt
2 t lemon peel (grated)
3 T lemon juice
t baking powder [Y]
Instructions
1. Cream butter with C of the sugar. Beat in 1 C flour and baking powder until crumbly.
LEMON BARS
2. Press into the bottom of an ungreased 8 8 2-inch baking pan. Bake at 350F/180C for 15 to 18
minutes or until golden.
3. Meanwhile, combine eggs, the remaining sugar, salt, lemon peel, and lemon. Beat until thoroughly
combined. Pour over hot baked crust.
4. Bake in a 350F/180C oven for about 20 minutes or until lightly browned around the edge and center

is set. Cool on a wire rack. If desired, sift powdered sugar over top. Cut into bars; makes 20.

Notes:
473
HONEY, DATE, & NUT BARS
Ingredients
2 T butter (melted)
C honey
2 eggs (well beaten)
C flour
HONEY, DATE, & NUT BARS

t baking powder [Y]
dash of salt
C dates (finely chopped)
C chopped nuts
powdered sugar
Instructions
1. Preheat oven to 350F/180C. Butter an 8 inch square cake pan.
2. Mix all ingredients except the powdered sugar in order.
3. Spread in the pan and bake 25 minutes until firm and light brown. Cool 5-10 minutes and then cut
into bars and sprinkle with powdered sugar while still warm.

Notes:
474
DATE BARS
ELAINE DICKEY, A3, KATE GIRARD, A4, LINDEE JOHNSON, A15
Ingredients
Filling Ingredients:
3 C Persian dates
1 C water
C sugar
Other ingredients:
C sugar
t salt
1 C softened butter
t baking soda
1 C flour
1 C oats for crumb mixture
DATE BARS
Instructions
1. Prepare date filling by mixing dates, C sugar, and water and cooking for 10 minutes, stirring until
thick.
2. Next, grease a round pan. Mix 1 C sugar and butter. Add the flour, salt, baking soda, and oats until

crumbly. Press half crumb mixture evenly in bottom of pan. Spread with date filling. Lightly sprinkle
remaining crumb mixture on top.
3. Bake at 350F/180C for 25 to 30 minutes.

Notes:
475
DOUBLE CHOCOLATE FUDGE BROWNIES
LINDEE JOHNSON, A15
Ingredients
C unsalted butter cut into 6 pieces
C (2 oz) unsweetened cocoa powder
1 C granulated sugar
t salt
2 large eggs
1 t vanilla (or 1 packet vanillin)
1 C flour
C coarsely chopped bittersweet or semi-sweet chocolate
C chopped nuts
Instructions
DOUBLE CHOCOLATE FUDGE BROWNIES

1. Preheat oven to 350F/175C, place rack in middle of oven, butter (really well) an 8"cooking dish.
2. Then, in a saucepan over medium heat on the stove, melt butter, stirring occasionally.
3. Remove from heat, add cocoa and whisk until smooth. Add sugar and salt, whisk until just blended.
4. Add one egg, whisk until blended. Whisk in vanilla and 2nd egg.
5. Sprinkle in flour and stir with a rubber spatula. Add chopped chocolate and stir until combined
6. Pour into pan, sprinkle nuts on top. Cook 33-38 minutes, don't over bake. Toothpick should be gooey
with clumps.

Notes:
C, B, B & F :
476
BROWNIES
JENNIFER HAILE, A8; REV. MEAGHAN CORWIN, A16
Ingredients
100 g butter
1 C sugar
2 eggs
t baking powder (if you do not have baking powder, omit all leavening: do not use baking soda unless
you like cleaning your oven)
50g cocoa
C flour
C chopped nuts or chocolate chips (optional)
Instructions
1. Add sugar to melted butter in the sauce pan. Beat in eggs. Mix flour, baking powder, and cocoa and
BROWNIES
then stir into creamy mix. Grease and flour a baking pan; spread the batter in the pan & bake 20-30
minutes at 350F/180C.
2. Bake until dry on top and firm to the touch. For chewy moist brownies don't over bake! For cake like
brownies add more flour and cook longer.

Note: for vegan brownies, use C vegetable oil in place of the butter and 1 mashed banana in place of
the eggs.

Notes:
477
BLONDE BROWNIES
Ingredients
1 C flour
t baking powder
t baking soda
t salt
C butter
1 C brown sugar
1 egg
1 t vanilla
BLONDE BROWNIES
C choc chips/chunks
Instructions
1. Combine flour through salt and set aside.
2. In a saucepan, melt butter. Add brown sugar and mix well to create a nice brown goopy paste. Cool
slightly. Add egg and vanilla. Add flour mixture bit by bit.
3. Spread in a greased 8x8 pan and sprinkle choc chips/chunks on top.

4. Bake at 350 (180) for 20-25 minutes. Can also do a double batch in a 9x13.

Notes:
478
CHOCOLATE FUDGE
JENNY TOLLEY, A3
Ingredients
2 C sugar
C cocoa
C milk
2 T butter
2 T honey
t salt
C nuts (optional)
CHOCOLATE FUDGE
Instructions
1. Butter a saucepan. Cook sugar, milk, honey, salt, and cocoa in a 2 qt. saucepan, stirring constantly
until sugar dissolves. Cook, stirring occasionally, until a small amount of the mixture dropped in cold
water forms a ball that flattens when removed from water
2. Remove from heat; add butter. Cool mixture without stirring until bottom of the pan is lukewarm.
Add vanilla and beat vigorously and continuously until candy is thick and no longer glossy and will hold
its shape when dropped from a spoon

3. Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1 inch squares; makes 32 one-inch squares
Notes:
479
SUPER EASY PEANUT BUTTER FUDGE
APRIL WEST, A15
Ingredients
C butter
2 C brown sugar
C milk
1 C peanut butter
1 t vanilla extract
3 C powdered sugar (sifted otherwise you will have lumps of powdered sugar in your fudge)
Instructions
1. Melt butter in a medium saucepan over medium heat.
2. Stir in brown sugar and milk. Bring to a boil for 2 minutes, stirring frequently.
SUPER EASY PEANUT BUTTER FUDGE

3. Remove from heat and immediately stir in peanut butter and vanilla.
4. Pour over powdered sugar in a large bowl and mix until smooth.
5. Pour into an 8x8 dish or whatever you have that is comparable. Chill and then cut it up.
Notes:
C, B, B & F :
480
HALVA
SUSANNA YEGHIAZARYAN, HEALTH PROGRAMMER
Ingredients
500 g wheat flour (= 3 C)
200 g oil
200 g honey
Instructions
1. Fry flour and oil in a pan, stirring constantly until they turn into a homogenous brown mass. Add
honey, mix well and stir for another 5 minutes.
2. Pour warm halva onto a plate, make the surface even, chill, and cut into small pieces. Enjoy with tea
or coffee.
HALVA
Notes:
481
RUSSIAN TEA CAKES
Ingredients
1 t vanilla (or one packet vanillin)
C powdered sugar
2 C flour
t salt
C finely chopped nuts
Instructions
RUSSIAN TEA CAKES

1. Mix together butter, vanilla, and powdered sugar.
2. Add flour, salt, and nuts.
3. Chill dough for one hour or until cold. Roll dough into 1 balls.
4. Bake at 400F/205C for 10-12 minutes. You do not want them to become brown.
5. Roll in powdered sugar and set them out to cool. When cool, roll them again in powdered sugar and
store in an airtight container.

Notes:
482
DOUGHNUTS
PC SENEGAL COOKBOOK
Ingredients
1 egg
dash salt
5 T butter (melted)
4 C flour
oil
1 C sweet milk
Instructions
DOUGHNUTS
1. Mix all ingredients, adding about 4 C flour, to make a soft dough. Deep fry in clean oil until golden
brown, flipping to ensure even cooking

Notes:
483
BONCHIK
Ingredients
3 eggs
1 C matsun
1 t soda
2 T oil
2 T sugar
4 C flour
Oil for frying
powdered sugar (for dusting)
Instructions
1. To make dough, mix matsun and soda. Beat in eggs.
BONCHIK
2. Add liquid mixture to dry ingredients and knead to form soft dough.
3. Separate dough into three parts.
4. Roll out one ball into an approximately 15 inch circle. Cut out circles with a floured glass. On each

circle, place a spoonful of cream filling.
5. Roll out the second ball of dough to the same size and place over filled circles. Cut out circles again
with a glass.
6. Repeat, dividing remaining ball of dough in two.
7. Fry bonchik in hot oil until golden brown, flipping once.

Drain on paper and dust with powdered sugar.

Notes:
484
BONCHIK CRME FILLING
Ingredients
1 egg
C sugar
3 T flour
1 C milk
1 packet vanillin (or 1 t vanilla extract)
BONCHIK CRME FILLIN G

Instructions
1. To make filling, mix all ingredients in a pan and cook over medium heat until thickenedabout 5
minutes.
Notes:
485
HAMANTASCHEN
SASHA LEVINE, A16
Ingredients
C sugar
2 C flour
2 t baking powder
t salt
C (solid at room temperature) butter or margarine
1 egg (beaten)
1 orange or lemon
1 orange or lemon's worth of grated zest
some sort of yummy fruit preserve for filling
HAMANTASCHEN
1 t vanilla (or 1 packet of vanillin)
Instructions
1. Sift flour, sugar, baking powder and salt into a bowl. Add zest and stir. Cut butter in. Beat egg and add.
Add juice. Mix. Add more flour as necessary, knead as you would for bread dough, and roll out as you
would for a pie. The dough should be about a quarter to half an inch thick when rolled out.
2. Chill in fridge for at least two hours, though the longer you can leave it in, the better. Cut into circles

with a cup. Fold three sides of each circle over so that each one forms a triangle and fill with fruit
preserve. Very little fruit preserve is needed.
3. If you have extra dough, you can re-roll if you want. Just be careful not to let the dough get too warm.
If it does get warm, put it back in the fridge for 20 min. If you don't feel like re-rolling the dough, just
cook the scraps. You'll need to keep an eye on them to be sure they don't burn.
4. Put in oven for 12 to 15 min. at 350F/180C Depending on your oven, it may take longer, and you
might want to rotate trays when they're about halfway done.

Notes:
486
KOLOCHIES
WENDY SCHMIDT, A8
Ingredients
1 C scalded milk
C shortening
C sugar
pinch salt
1 T dry yeast
1 C lukewarm water
2 eggs (beaten)
4 C flour (sifted)
Instructions
1. Mix shortening, sugar and salt into scalded milk. Cool to lukewarm.
KOLOCHIES
2. Mix yeast with 1 C lukewarm water, let stand 5 minutes. Combine shortening mixture with yeast
mixture.
3. Add eggs and of the flour. Beat well. Add the last 2 C flour; knead. Roll into small balls and press
center down with thumb. Let rise hour.

4. Fill with choice of fruit or preserves. Bake at 350F/180C for 30 minutes.

Notes:
487
PEPPERMINT COOKIES
STEPHANIE CONRAD, A19
Ingredients
1 C crushed peppermint candy
1 C granulated sugar (divided)
C butter
2 eggs
t vanilla extract
t salt
Instructions
Grind/crush peppermint candy in cup sugar until powdery; some chunks are ok (using a glass Yan juice
bottle on a hard service works really well), Mix flour and salt together in a small bowl; set aside. Mix
butter, eggs, and remaining sugar together in a large bowl. Add vanilla extract to butter/egg/sugar
mixture. Add flour slowly to butter mixture. Form dough into small balls. Roll balls in crushed candy
and place on cooking sheet. Bake for 8 minutes at 350 F (175 C)
Gluten Note: Notes: 33

Reviewed by: CBBF
PEPPERMINT COOKIES
2012:
488
AWESOME PEANUT BUTTER COOKIES
JUDY SMITH, A19
Ingredients
C granulated sugar
C packed brown sugar
C peanut butter
C butter
t vanilla or 1 packet
1 egg
1 C flour
t baking soda
t baking powder
t salt
Instructions
cup granulated sugar, cup packed brown sugar, cup peanut butter, cup butter, teaspoon
vanilla or 1 packet, 1 egg, 1 cups flour, tsp. baking soda, tsp. baking powder, tsp. salt
AWESOME PEANUT BUTTER COOKIES

Gluten Note: Notes: CBBF
22:
489
DORIS' LEMON SQUARES
JUDY SMITH, A19
Ingredients
2 sticks of butter/margarine (200 gram block of butter is ok)
2 C flour
C confectioners sugar
4 whole eggs
4 T lemon juice
2 C sugar
4 T flour
1 t baking powder
t salt
Instructions
Melt butter in 9 x 13 pan/dish. Mix flour and sugar. Press into dish to form crust. Bake 20 min. at 350
degrees F (177 degrees C). Beat eggs and juice. Sift sugar, flour, baking powder and salt. Add to egg
mixture. Pour over crust. Bake 25 minutes @ 350 degrees F (177 degrees C). Remove from oven.
Sprinkle with confectioners sugar. (These are tastier if baked at least one day ahead of serving.) The
powdered sugar looks great on black skirts and slacks!!!!

Reviewed by: CBBF
DORIS' LEMON SQUARES

2012:
490
CHOCOLATE SNOWBALL COOKIES
JUDY SMITH, A19
Ingredients
1 C softened butter
C sugar
2 t vanilla or 1 packet vanillin
2 C flour
C unsweetened cocoa
t salt
C finely chopped nuts or peanuts
sifted powdered sugar
Instructions
Beat butter until creamy. Gradually add sugar and vanilla and beat well. (I just stir all of this together
without mixer). Combine flour, cocoa, salt and nuts. Add to butter mixture. Blend well. Make teaspoon
sized balls. Place on ungreased baking sheet. Bake @ 350 F(177 C) degrees 8-10 min. Roll warm
CHOCOLATE SNOWBALL COOKIES

cookies in powdered sugar. ENJOY! These are especially good when warm.

Notes:
C, B, B & F :
491
BABY CHEESECAKES
JUDY SMITH, A19
Ingredients
18 Grand candy plain cookies
vanilla wafers or other plain cookies
3 8oz. packages cream cheese
3 large eggs
1 C sugar
t ground nutmeg (optional)
Garnish:
any fruit (kiwi, banana, strawberries, plum pieces, etc)
Instructions
Line muffin pans with paper liners. Place 1 cookie/wafer in bottom of each cup. Beat cream cheese in
bowl until smooth. Beat in other ingredients until smooth. Pour into muffin cups. Bake @ 325 F/163 C
for 20-25 minutes or until puffed and a knife inserted in center comes out clean. Some may crack, thats
OK! Cool then top with fruit of your choice. Easy and impressive!
Notes:
BABY CHEESECAKES
C, B, B & F :
492
HART'S TRUFFLES
JOHN HART, A18
Ingredients
450g (4.5 bars) dark chocolate (preferably 70-80%)
90 grams of butter
1 can (400 g) Sweetened Condensed Milk
Optional:
Nuts, Powdered Sugar, Cinnamon, Unrefined Sugar, etc.
Instructions
1. Break chocolate bars, feel free to eat up to half of one as you really need about 450g.
HART'S TRUFFLES
2. Build a double boiler (that is, a pot of water over the burner, with another pot sitting on top.
Temperature doesn't matter, but anything below a rolling boil will be fine. The double boiler heats the
pan evenly to make sure the chocolate doesn't scorch. Put chocolate in the top and let it melt.
3. When the chocolate has melted, stir in the butter until even. Then do the same with the condensed
milk.
4. Truffle mix is ready. Pour into used candy trays or into silicon molds (found at Petak in Yerevan).
Toppings can be placed in the bottom of the molds before hand, or nuts can be pressed into the
chocolate while warm.
5. The chocolate will look wet/shiny for a long time. When it looks dull, carefully press your finger on a
chocolate. It's ready if no imprint is left. This takes about 3 hours or so depending on the weather. Do

not put in the freezer or the fridge. Quick temperature changes does weird things to the chocolate.
Store in airtight container, makes 60-100 truffles (about a kilo).
Notes:
493
MAMA HARTS BLONDE BROWNIES
Ingredients
c shortening
1lb brown sugar
3 eggs (whole)
2 c flour
2 tsp baking powder
1 tsp salt
1 tsp vanilla
6 oz dark chocolate (semisweet)
Instructions
1. Melt shortening in a double boiler. Stir in brown sugar, then eggs. Keep following the list until you get
to the chips.
MAMA HARTS BLONDE BROWNIES

2. Pour mixture into 13 x 9 pan, and cover with chips. Leave a small gap between the pan sides and
dough.
3. Bake at 300F for 45 minutes and cool on rack

Notes:
C,B, B, & F:
494
NEIMAN MARCUS COOKIE RECIPE
Ingredients
2 C butter
4 C flour
2 t soda
2 C sugar
5 C blended oatmeal**
24 oz chocolate chips
2 C brown sugar
1 t salt
1 8 oz Hershey Bar (grated)
4 eggs
2 t baking powder
2 t vanilla
3 C chopped nuts (your choice)
Instructions
Recipe can be halved.
NEIMAN MARCUS COOKIE RECIPE

** Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking
powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart
on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Notes:
C, B, B & F:
495
LUSCIOUS LEMON SQUARES
DONNA GRENNELL, A18
Ingredients
C butter (softened)
C powdered sugar
LUSCIOUS LEMON SQUARES

1 C granulated sugar
2 T lemon juice
t baking powder
t salt
2 eggs
Powdered sugar
Instructions
Heat oven to 350F.
Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building
up 1/2-inch edges.
Bake crust 20 minutes.

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high
speed about 3 minutes or until light and fluffy. Pour over hot crust.
Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with
powdered sugar. Cut into about 1 1/2-inch squares.

Notes:
496
TVOROV BOULKI
HASMIK YESAYAN
Ingredients
4 C flour
t salt
1 t soda
100 g butter
200 g curds
150 g sour cream
Juice of lemon
3 eggs
1 C sugar
TVOROV BOULKI
1 C raisins
Instructions
Sift flour, soda and salt together. Blend in butter. Blend eggs with sugar. Mix together tvorog, sour
cream and lemon juice and add to eggs mixture. Add to egg mixture to flour mixture, mix well, then stir
in raisins. Drop by generous tablespoonfuls on a greased cookie sheet and bake at 180C until browned.

Notes:
497
OATMEAL LACE COOKIES
DONNA GRENNELL, A18
Ingredients
3 Eggs (or 5 whites)
2 C Sugar
2 T applesauce
t Vanilla
1 t Salt
OATMEAL LACE COOKIES

2 C Rolled oats
Instructions
Preheat oven to 350 degrees F. Beat sugar into eggs, gradually. Stir in the rest. Line cookie sheet with
foil and sprayed. Drop the dough by half-teaspoons 1 inch apart. Bake about 10 minutes or until the
edges are lightly browned. Lift foil from pan; cool until wafers can be easily removed. Yield: about 8
Dozen 2-inch wafers.
Gluten Note: Notes:
498
CAKES AND QUICK BREADS
It might seem strange to find breads so far away from the yeasted breads and savory baked goods. As
most of the quick breads tended to be sweeter (more appropriate as teacakes than as an
accompaniment to a meal), they are listed with cakes instead.
CAKES AND QUICK BREADS
499
BANANA BREAD
AMY LILE, A10
Ingredients
1 C sugar
1 C (2 medium) ripe mashed bananas
C margarine or butter (softened)
C milk or matsun
2 eggs
2 C flour
1 t soda
t salt
C chopped nuts or C chocolate chips
Instructions
1. Preheat oven to 350F/180C. Grease loaf pan with butter.
BANANA BREAD
2. In a large bowl mix sugar, bananas, softened butter, milk, vanilla, and eggs (easiest to add bananas
last).
3. Stir in remaining ingredients until dry ingredients are just moistened (do not over mix). Pour into pan.
4. Bake for 50-60 minutes or until an inserted toothpick comes out clean.
CAKES AND QUICK BREADS:

Notes:
500
BERRY-BANANA-WALNUT BREAD
Ingredients
1 C flour
C mashed strawberries or raspberries (about 1 C whole berries)
t cinnamon
t baking soda
t salt
t nutmeg [Y]
BERRY-BANANA-WALNUT BREAD
C mashed ripe banana (1 medium banana)
2 eggs (beaten)
C oil
1 C sugar
1 t shredded orange peel (wash first!)
1 C chopped walnuts
Instructions
1. In a bowl combine flour, cinnamon, baking soda, nutmeg, and salt.
2. In another bowl stir together sugar, eggs, mashed berries, banana, oil, and orange peel. Add to flour
mixture, stirring until combined. Stir in nuts.
3. Pour into a greased 953 loaf pan.
4. Bake in 350F/180C oven for 60-70 minutes, or until a toothpick inserted near the center comes out

clean. Cool 10 minutes. Remove from pan & cool on rack. Wrap
and store overnight.

Notes:
501
PERSIMMON NUT TEA BREAD
SALENA BAILEY, A10
Ingredients
C butter
1 t salt
2 C sugar
t baking powder [Y]
4 eggs
t cinnamon
2 C persimmon pulp
t ground cloves
PERSIMMON NUT TEA BREAD

C water
t nutmeg [Y]
3 C flour
1 C chopped walnuts
2 t baking soda
Instructions
1. Beat together butter and sugar; beat in eggs, one at a time.
2. Add persimmon and water, stir until blended.
3. Gradually add dry ingredients to persimmon mixture and stir until blended; add nuts.
4. Pour batter into 2 greased and flour dusted loaf pans.

5. Bake at 350F/180C for approximately 1 hour 15 minutes until bread begins to pull away from sides
of pan and a skewer comes out clean. Let cool in pans for 10-15 minutes then turn out onto a rack to
cool completely.

Notes:
502
APRICOT RICE BREAD
Ingredients
1 C yogurt (plain or fruit)
1 C flour
C dried apricots
C sugar
C oatmeal
C cooked rice
2 T oil
1 t baking soda
2-3 T sugar
2 egg whites
t salt
APRICOT RICE BREAD

Instructions
1. Beat yogurt, sugar, oil, and egg whites. Stir in flour, oatmeal, soda, and salt. If too wet, add additional
flour or oatmeal, if too thick, add a little water. Fold in apricots and rice.
2. Pour mixture into a greased bread pan. Sprinkle top with 2-3 T sugar. Bake at 350F/180C for 30
minutes or until brown. When warm spread butter on top. Even better topped with apricot jam!

Notes:
503
FROSTED ZUCCHINI BREAD
Ingredients
2 C flour
2 C sugar
1 C oil
1 t salt
1 t baking soda
2 C shredded zucchini
4 eggs
1 t cinnamon
Frosting ingredients:
FROSTED ZUCCHINI BREAD

C butter
1 T milk
2 C sugar
1 C curds (or cream cheese)
Instructions
1. Combine all bread ingredients except zucchini. Beat well. Add zucchini and just mix. Pour into a
greased pan and bake at 350F/180C for 35-40 minutes (or until a toothpick inserted in the center
comes out clean).
2. To prepare the frosting, cream butter and sugar. Add softened curds (or cream cheese), milk and
vanilla. Beat for 2 minutes and frost bread when bread has cooled.

Notes:
504
PUMPKIN BREAD
LINDEE JOHNSON, A15; BRIAN GILMER, A16
Ingredients
1 C flour
1 t baking soda
t salt
1 t cinnamon
t nutmeg [Y]
C vegetable oil
2 eggs
C water
1 C pumpkin pure
1 C sugar
Instructions
1. Sift dry ingredients together.
PUMPKIN BREAD
2. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour into a greased
medium loaf pan.
3. Bake at 350F/180C for 1 hour and 15 min. Cool before removing from pan.

Notes:
505
LEMON POPPY SEED LOAF
MEAGHAN CORWIN, A16
Ingredients
2 C flour
1 C sugar
450 g matsun (about 1 C) & 1 T vegetable oil (or 1 C milk and C vegetable oil: this will make a
somewhat denser and smoother cake)
1 t baking powder[Y] (or t baking soda)
t salt
2 eggs
t vanilla extract (or packet vanillin)
zest of 1 lemon (wash before zesting!)
1 T lemon juice
LEMON POPPY SEED LOAF

1 T poppy seeds
Instructions
2. Mix flour, sugar, salt, and soda in one bowl.
3. In another, larger bowl, mix eggs, matsun & oil (or milk & oil), vanilla, lemon juice, and lemon zest.
4. Add dry ingredients to wet and mix thoroughly. Stir in poppy seeds gently, mixing thoroughly
throughout batter.

5. Bake in a greased loaf pan at 350F/180C for 30-35 minutes (or until a toothpick or skewer inserted in
the middle comes out clean). Be sure there is 1-1 of clearance between the top of the batter and the
top of the loaf pan, as batter might bubble over when baking.

Notes:
506
TEA SCONES
Ingredients
2 T boiling water
1 tea bag (e.g. English Breakfast)
C dried fruit (apricots, raisins; chopped small)
1 C flour
1 t baking powder
t salt
2 T + T sugar
stick (4 T) cold unsalted butter (cut into inch cubes)
6 T milk
Instructions
2. Pour boiling water into a small cup, add tea bag and steep for 2 minutes. Remove bag and squeeze
excess liquid back into cup. Stir in dried fruit.
TEA SCONES
3. Sift together flour, baking powder, salt, and 2 T sugar into a medium bowl. Add butter and blend with
your fingertips or a pastry blender until mixture resembles coarse meal with small lumps of butter. Add
milk and stir with a fork until a stick dough forms. Stir in dried fruit/tea mixture
4. Turn dough out onto a lightly floured surface and form into a 5 inch round. Transfer round to buttered
baking dish and brush lightly with milk. Sprinkle with remaining sugar. Score into quarters, making

inch deep cuts with a sharp knife.
5. Bake scones until golden, 20 - 25 minutes. Transfer to a rack to cool. Serve warm or at room
temperature, breaking scones along score marks.

Notes:
507
MORNING COFFEE CAKE
Ingredients
Topping Ingrediens:
C brown sugar [Y] or white sugar
C white sugar
1 t cinnamon
C chopped nuts
Cake ingredients:
C butter
1 C sugar
t baking soda
2 eggs
MORNING COFFEE CAKE

t salt
2 C flour
1 C sour cream
Instructions
1. Combine all topping ingredients in one bowl.
2. Prepare the cake batter by creaming butter and sugar. Add eggs and beat well. Add dry cake
ingredients, sour cream, and stir in vanilla.
3. Pour of the cake batter into a cake pan. Cover with topping, pour remaining batter over, and then
add the remaining topping.
4. Bake at 350F/180C for 30-35 minutes. If top browns too quickly, loosely cover with foil. Coffee cake
is done when a toothpick inserted in the middle comes out clean.

Note: you can substitute jam in the middle layer of the coffee cake, and leave off the topping and it
makes a very pleasant and much less messy cake.

Notes: I've used almonds and almond extract as a substitute for walnuts and vanilla
extract.
508
CHOCOLATE/NUT CAKE
STEVE SCHUE
Ingredients
150g butter
C sugar
3 eggs
C flour
C nuts (ground: hazelnuts or almonds are easiest to work with; use grater or blender)
100g chocolate bar (melted: dark would be better)
C cocoa powder
1 t instant coffee
2 t lemon juice
1 T of alcohol (with some sort of flavor i.e. cognac better than vodka)
CHOCOLATE/NUT CAKE
Instructions
1. Mix together the butter and sugar. Add eggs and melted chocolate, and mix. Add ground nuts, and
mix. Add flour and cocoa, and mix. Add in other ingredients, and mix. Taste. If needs a little more sugar,
or a little more alcohol, or whatever, add such.
2. Bake at 325F/165C, until knife stuck in center comes out clean. Don't over bake. Once somewhat
cool, put in a plastic bag to finish cooling, as the cake will retain more moisture this way.

Notes:
509
HOT FUDGE PUDDING CAKE
GYUMRI FAVORITE
Ingredients
C sugar & C sugar
3 T & 4 T cocoa (Grand Candy Kakoa)
2 t baking powder (Y)
t salt
C milk
C butter (melted)
1 t vanilla
C packed light brown sugar
HOT FUDGE PUDDING CAKE

1 C hot water
Instructions
1. Heat oven to 350 degrees. In mixing bowl combine cup sugar, flour, 3 tablespoons cocoa, baking
powder, and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter in square pan,
8x8x2 inches.
2. In small bowl combine remaining cup sugar, brown sugar, and remaining 4 tablespoons cocoa;
sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center
is almost set. Let stand 15 minutes; spoon into desert dishes, spooning sauce from bottom of pan over
top (with ice cream).

Notes:
510
LEMON DAINTY
Ingredients
1 C sugar
C flour
t salt
2 T butter (melted)
5-6 T lemon juice
grated rind of 2 small lemons
3 egg yolks
1 C milk
3 egg whites
Instructions
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a large mixing bowl. Add melted butter, lemon juice, and rind. Blend with
LEMON DAINTY
a whisk. Add yolks and milk, and beat with a whisk until well-blended.
3. Beat whites until stiff but not dry. Fold into lemon mixture. Pour into a greased 8X8 baking dish. Set
the baking dish in a shallow roasting pan or a larger baking dish filled with 1 inch of water. Bake 1 hour.
Serve hot or cold. Pleasant with fresh fruit.

Notes:
511
STICKY DATE & COCONUT CAKE
COOKING LIGHT
Ingredients
1 C chopped pitted date
1 C water
1 t baking soda
3 T butter
dash of salt
6.75 oz flour (= 1 C)
STICKY DATE & COCONUT CAKE

1 t baking powder
t salt
1 C sugar
1 t vanilla extract
1 large egg (lightly beaten)
Optional:
C packed brown sugar
C flaked sweetened coconut
2 T butter
2 T milk
Instructions
1. Preheat oven to 350 (180).
2. To make the cake, combine first five ingredients in a small saucepan. Bring to a boil, stirring
occasionally. Remove from heat and let stand for 10 minutes or until dates are tender.

3. Combine flour, baking powder, and t salt in a bowl. Stir in date mixture, granulated sugar, and egg
until well combined. Pour batter into a greased pan and bake at 350
for 20 minutes.
4. To prepare optional topping, combine brown sugar and remaining ingredients in a small saucepan;
bring to a boil. Reduce heat and let simmer 1 minute. Pour brown sugar mixture over cake and bake for
another 13 minutes or until a wooden pick inserted in the center comes out clean. Cool completely, then
serve.

Notes:
512
GRANDMA OPAL'S CARROT CAKE
MATT & CHRISTY SCHINDLER, A5S
Ingredients
2 C sugar
2 C flour
3 t cinnamon
2 t baking soda
t cloves
t ginger
GRANDMA OPAL'S CARROT CAKE

t nutmeg
1 t salt
1 C vegetable oil
4 eggs
2 C grated carrots
C chopped nuts
C raisins
Instructions
1. Mix dry cake ingredients. Add eggs and oil and mix well. Add carrots. Pour into well-greased cake pan.
Bake in 350F/180C oven for 35-40 minutes until toothpick inserted in middle comes out clean. Turn
onto tray, if desired.
2. Frost as desired.

Notes:
513
POUND CAKE
Ingredients
kg butter
1 C sugar
5 eggs
2 C flour
t salt
1 packet vanillin or 1 t vanilla [Y]
Instructions
1. Preheat oven to 325F/165C. Butter and lightly flour a 9x5 inch loaf pan.
2. Cream the butter, slowly add the sugar, and beat until light. Add the eggs, one at a time, beating each
in well. Stir in the flour, salt, and vanilla, and combine well.
3. Spoon into the pan and bake for 1- 1 hours, or until a toothpick comes out clean.
POUND CAKE
4. Cool in the pan for 5 minutes before turning out to cool on a rack. Slice and top with fresh fruit to
serve.

Notes:
514
STRAWBERRY SHORTCAKE
CHUCK SPECHT, A2
Ingredients
2 C flour
5-6 T cold butter (cut into pieces)
3 pints strawberries
t salt
C sugar (to taste)
1 T sugar
Instructions
STRAWBERRY SHORTCAKE
1. Preheat oven to 450F/232C. Whisk dry ingredients together (not including C sugar). Cut in butter
with two knives, tossing the pieces with the flour mixture to coat and separate them as you work.
Continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter
to melt or form a paste with the flour.
2. Add milk all at once. Mix with a fork just until most of the dry ingredients are moistened.
3. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and
bottom of the bowl, 5-10 times, turning and pressing any loose pieces into the dough each time until
they adhere and the bowl is fairly clean.
4. Roll dough on a lightly floured surface with a floured rolling pin or your fingers. Rollout or pat the
dough to -inch thick. Cut out 3-inch rounds (with a drinking glass dipped in flour). Place cut dough 2-
inch apart on an ungreased baking sheet. Bake15 minutes or until lightly browned.
5. While baking wash and hull berries, crushing of the berries with a potato masher. Slice remaining
berries and stir into juice. Add sugar or to taste.
6. Split each biscuit horizontally with a fork. Spoon berries and top with the biscuit top.
Gluten Note: Contains Gluten as an integral part of the recipe. CAKES AND QUICK BREADS:
Notes: Needs adjustment "Step 2 says "add milk all at once." Milk is not one of the
ingredients listed. Improv was necessary. I forgot to note how much I used, but it
was just enough to moisten the mix, maybe a little more than the 1 TBS."
515
APPLE CAKE
Ingredients
C margarine (softened)
4 C apple (peeled, cored & chopped)
2 C sugar
2 t baking soda
2 eggs
1 t cinnamon
t salt
2 C flour
chopped nuts (optional)
Instructions
1. Mix margarine, sugar, eggs, and vanilla until creamy.
2. Combine remaining ingredients. Mix the creamy mixture into the dry.
APPLE CAKE
3. Pour into a greased and floured cake pan and bake 350F/180C for about 50 minutes or until a
toothpick inserted in center comes out clean.

Notes:
516
APPLE PIE CAKE
ANDREW MORGAN, A3
Ingredients
2 C apples (chopped and peeled)
C raisins
1 C flour
1 t cinnamon
2-3 T butter (melted)
1 C water
C honey
C powdered milk
1 egg
pinch of salt
Instructions
1. Put apples, raisins, and cinnamon in a pan with enough water to cover. Bring to a boil; simmer 10
APPLE PIE CAKE

minutes.
2. While cooling, mix dry ingredients.
3. Drain water off fruit and use this toward 1 C water needed. Add water, margarine, and egg to dry
ingredients. Stir well.
4. Mix in drained fruit. Pour into a greased and floured 10 inch pan.
5. Bake at 350F/180C for about 30-40 minutes. Cake should be somewhat rubbery when it is done.

Notes:
517
YELLOW CAKE OR CUPCAKES
Ingredients
3 C flour
2 C sugar
1 C milk
C butter (softened)
2 eggs
YELLOW CAKE OR CUPCAKES

Instructions
1. In a bowl combine flour, sugar, and baking powder. Add milk, margarine, and vanilla. Beat until
combined well, about 2 minutes by hand. Add eggs and beat 2 minutes more.
2. Pour into 2 greased and floured 9 1 inch round pans. Bake at 375F/190C for 25 to 30 minutes or
until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove
from pans. Cool thoroughly on racks. 12 servings.

Notes: 2 teaspoons of baking soda can be substituted for baking powder.
Reviewed by: Kellianne Lauer and Lisa Southerland, A19s
518
GOLDEN VANILLA CUPCAKES
Ingredients
t salt
C unsalted butter (softened)
C granulated sugar
2 eggs
1 egg yolk
2 t vanilla extract
C milk
GOLDEN VANILLA CUPCAKES

Instructions
1. Preheat oven to 350F/180C. Line 12 muffin tins with paper liners or butter and flour the tins, set
aside.
2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
3. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in
the sugar until very light and fluffy. Reduce speed to medium. Beat
in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture
alternately with the milk, just until blended.
4. Spoon the batter into the prepared muffin tins full.

5. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite
golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
Makes 12 cupcakes.

Notes:
519
CAKE BY TIKIN AROOS
ANDREW MORGAN, A3
Ingredients
4 eggs
1 C matsun
1 C sugar
1 t baking soda
1 C soft butter
2-2 C flour
nutmeg [Y], cinnamon, vanilla, etc.
Instructions
1. Combine and mix eggs and sugar until blended. Add and stir in butter and optional nutmeg or
CAKE BY TIKIN AROOS

cinnamon/
2. In a separate bowl, combine yogurt and soda; add to first mixture. Stir in flour. Mix well.
3. Grease and flour a pan. Pour in the mixture. Bake at 325F/163C for 45 minutes.
Makes 2 cakes.

Notes:
520
GATA
Ingredients
For the Dough/margarine balls:
4 eggs (whisked)
1 t salt
1 t lemon salt
1-1 C water
flour (seriously, just have a lot on hand)
2 packages margarine (room temperature)
For crumble stuff:

3 T ghee (Aftab stuff)
1 C sugar
1 C flour
1 packet vanillin
1 egg (for glaze)
Instructions
This is the puff-pastry style of gata (as opposed to the bready village gata). It's really work intensive
and requires 2 days to make; not for the faint of heart, but so worth the effort. This recipe makes a lot of
gatadepending on how thick you slice .em, you make at least 60-80.
GATA
1. Combine 4 whisked eggs through water in a bowl, in order given, and mix well. Add flour until dough
stops being runny; turn out onto floured surface. Add a bit more flour and knead until elastic.

2. Cut into 6 equal parts (roughly fist-sized) and form into pretty little balls; set these dough balls aside.
3. Cut up the (room-temperature) margarine into chunks and put them into a bowl with1 c of flour. Mix
this with your hands. Divide this mixture into 6 balls slightly smaller than the dough balls; set these
margarine balls aside.
4. With a rolling pin, roll out a dough ball and wrap a margarine ball in it, smooshing it flat a little bit and
folding it over once. Repeat with remaining 6 dough and margarine balls.
5. *With a rolling pin, roll out these dough/margarine balls into circles maybe 16 inches across or so.
Fold the sides of the circle in (so you are folding the circle in thirds); you will have a 3-layered rectangle.
521
Then roll the rectangle up from the bottom so it is like a big, wide snail.** Repeat process from * to **
twice more and set aside. Repeat with remaining dough/margarine balls. At this point, each
dough/margarine ball will have been rolled out, folded and rolled up again 3 times. Let balls rest 10
minutes, then repeat * to ** process once more with each ball. Cover with a damp cloth and let sit in
the fridge overnight.
6. For crumble stuff: combine in a bowl and mix until crumbly! (Easier to do with your hands)
7. In a small bowl, beat an egg with a fork. Take one of the dough balls and roll it out again to about the
16-inch circle size. Put down a layer of crumble stuff covering the whole circle and fold the circle in from
the left once (again, you're folding the circle in thirds). On top of the folded center section put down
another layer of crumble stuff and press it lightly into the dough. Fold the last flap in from the right.
Brush the top with a thin layer of egg. Using a sharp, non-serrated knife, horizontally slice 1- to 1 -inch
wide strips (these are your individual gatas). Set strips on a lightly oiled pan. On top of each strip there is
the flap you can lift up; lift up this flap a little bit on each gata so it doesn't stick while baking. Bake at
350 (180) until the gatas are lightly browned on top (20-25 minutes).

Notes:
GATA
522
CINNAMON OR CHOCOLATE CAKE
SHAUN HALL, A6; REV. BY ZO ARMSTRONG, A17
Ingredients
2 C flour
C butter
2 C sugar
C cocoa
1 t cinnamon
2 eggs
CINNAMON OR CHOCOLATE CAKE

t salt
C sour cream
1 C water
C vegetable oil
1 t baking soda
Instructions
Omit cinnamon for a plain chocolate cake.
1. In a mixing bowl, combine 2 C flour, 2 C sugar, 1 t cinnamon, and t salt.
2. In a saucepan, combine water, C oil, C butter, and C cocoa; bring to a boil over medium heat.
Pour over dry ingredients and mix well. Add eggs, sour cream,
vanilla, and baking soda and mix well.
3. Pour into a greased and floured 15x10x1-inch baking pan. Bake at 375F/190C for 15-20 minutes or

until a toothpick inserted near the center comes out clean.
4. Prepare frosting and carefully spread over hot cake. Cool completely; 24-30 servings.

Notes:
523
TIRAMISU
Ingredients
3 C cake cubes
3 C vanilla pudding
3 envelopes Cappuccino
1 t instant coffee
2 C milk
2 T sugar
8 oz cream cheese (Viola or one packet curds)
1 C cream
1 chocolate bar (or cocoa powder) for garnish
Instructions
1. Place cubes of cake in a bowl. Dissolve 1 envelopes cappuccino in C of milk. Pour over cake cubes.
2. Beat cream cheese and slowly stir in 1 C milk until smooth. Add pudding, remaining cappuccino, and
coffee. Mix well and set aside.
TIRAMISU
3. Beat cream until fluffy, add sugar, and stir; then add to the pudding mixture. Spoon mixture over
cake. Refrigerate for 3 hours. Grate chocolate over the top

Notes:
524
CHOCOLATE SOUR CREAM CAKE
HERSHEY'S
Ingredients
1 C sugar
C HERSHEY'S Cocoa
1 t baking soda
1 t salt
C butter or margarine (softened)
16oz. dairy sour cream
CHOCOLATE SOUR CREAM CAKE

2 eggs
1 t vanilla extract
Frosting:
3 T butter or margarine
C HERSHEY'S Cocoa
1 C powdered sugar
2-3 T milk
t vanilla extract
Instructions
1. Heat oven to 350F. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream,
eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on
wire rack. Frost with FUDGE FROSTING. 12 to 15 servings

Frosting: Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until
mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar
alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup
frosting.

Notes:
525
MELT IN YOUR MOUTH BANANA BREAD
ASHLEY ELLIS, A19
Ingredients
C sugar
1 C mashed ripe bananas (or 3 large)
C vegetable oil
2 eggs
2 C flour
C chopped walnuts
1 t baking soda
2 t vanilla
t baking powder
t salt
Instructions
Heat oven to 325 degrees. Grease loaf pan or cupcake tin. Mix sugar, bananas, oil and eggs. Stir in
remaining ingredients. Pour into pan. Bake 60 minutes for loaf pan and 25 minutes for cupcake
MELT IN YOUR MOUTH BANANA BREAD

tin. Cool 10 minutes and remove from pan.

Reviewed by: Cake
2012:
526
CHOCOLATE WOWIE CAKE
EVELYN HELMINEN, A19
Ingredients
Cake:
3 C flour
2 C sugar
C cocoa
2 t salt
2 t baking soda
c oil
2 T vinegar
2 t vanilla
2 c water
Frosting:

1 c milk
2 T corn (or potato) starch [kartofil osla]
1 c sugar
c oleo/lard/butter
c crisco/lard/butter
1 t vanilla
Frosting part two:

c milk
c oleo/lard/butter
1 c chocolate chips (or baking cocoa plus sugar)
2-3 small Armenian packages of powdered sugar
Instructions
Cake: Blend cake ingredients together. Pour into greased pan. -- it will be a thinner layer in one of those
CAKES & QUICK BREADS:

really big round Armenian pans. Or find whatever size pan you can. Cook at 350 degrees for 35-40
minutes. (Cook at whatever hot temperature you can get your oven to, and keep an eye on it so it
doesn't burn. It's done when you can stick a knife in it and it comes out clean.)
[Optional: separate batter into two smaller pans and make a two-layer cake with frosting in between
layers and spread over the top. Or make two batches of cake and layer the same way. Or make one
batch and one layer and frost.]
Frosting, part one: Heat milk and corn (or potato) starch to boiling, stirring constantly. Let cool. Beat
sugar, oleo, crisco, and vanilla in a separate bowl, until smooth (or until your arm gets sore). Works best
with a hand mixer, but you can work it with a wooden spoon if you need to. Add milk mixture and beat
527
until thick. Spread this white frosting all over the cake, and in between layers if you're doing a double-
decker.
Frosting, part two: Heat milk and oleo until melted. Add chocolate chips. Melt until smooth. (If you're
using cocoa and sugar, just add sugar until the bitter cocoa taste is almost gone. You'll be adding
powdered sugar, so it will be sweeter later on.) Remove from heat. Stir in enough powdered sugar to
dribbling consistency. Dribble over white frosting, including in between layers, if you're doing a double-
decker.
Notes:

528
PEAR CAKE (AKA GILMAN STREET GLOW)
TAMARA ENGLAND, A19
Ingredients
1 C butter (280 grams)
2 C sugar
1 t soda
3-4 eggs
PEAR CAKE (AKA GILMAN STREET GLOW)

2 t vanilla
3 C flour
t cardamom
t cinnamon
1 t salt
1 C chopped walnuts
4 medium pears or apples (peeled and diced)
Instructions
Combine the butter (softened, not melted), sugar, and eggs. Beat for 3 minutes. Add vanilla (or almond
extract). Combine dry ingredients (flour, salt, soda, and spices) then add to the above mixture. Fold in
nuts and fruit. Prepare your baking pan: Butter and flour the pan or pans. Use a large tube/Bundt pan if
you have one, or you can bake this in two smaller round pans.
Bake in a tube or Bundt pan at 325 F/162 C for 1hr. 20 min, or until cake is done. If you are using two
smaller pans, the time will be considerably less, maybe only 40 or so minutes. Be sure to WATCH for
doneness.
Option: serve with whipped cream--but it's delicious just plain, too.
Notes:
529
BANANA BREAD
EMILY YOST, A19
Ingredients
C oil
1 C white sugar
2 eggs
1 t vanilla extract
1 t baking soda
t salt
C sour cream
C chopped walnuts
2 medium bananas (mashed)
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir
together the oil and sugar. Add the eggs and vanilla, mix well.
2. Combine the flour, baking soda and salt, stir into the sugar mixture until smooth.
BANANA BREAD
3. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at
350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf
comes out clean.
4. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes:
CAKES & QUICK BREADS :
530
CARROT CAKE
Ingredients
Cake:
2 C flour
2 C sugar
1 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
4 eggs
1 C oil
3 C carrots (shredded through a food processor or grater)
1 C raisins
1 C chopped walnuts
Icing:
8 oz cream cheese
1 stick of butter
CARROT CAKE
2 C confectioners sugar
2 t vanilla extract
Instructions
Preheat oven to 325.
Mix first 6 dry ingredients together.Add eggs, oil and carrots.Mix until all ingredients are combined with
a fork. Then beat with a mixer on medium speed for 2 minutes.Stir in raisins and walnuts. Grease and
flour cake pan(s).Put in either 2 round cake pans or a sheet cake pan. Bake for about 40 minutes. Check

with toothpick to be sure cake is done.
Icing:
Beat cream cheese and butter until creamy. Slowly add sugar and vanilla. Beat until smooth. Frost
cooled cake.

Notes:
531
GUINNESS CHOCOLATE CAKE
Ingredients
Cake:
250mL Guinness
250g unsalted butter
75g cocoa
400g caster sugar
~142mL sour cream
2 eggs
1 T real vanilla extract
275g plain flour
2 t bakingf soda
GUINNESS CHOCOLATE CAKE

Topping:
300g Philadelphia cream cheese
150g powdered sugar
125mL double or whipping cream
Instructions
1. Preheat the oven to 180C, and butter and line a 23cm spring form tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the
butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the
eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and
bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool
completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the

cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a
processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so
that it resembles the frothy top of the famous pint.

Notes:
532
MURABA MUFFINS
ADAPTED FROM ALLRECIPES.COM
Ingredients
1 C whole wheat flour
C wheat germ
1 t baking powder
t baking soda
1 t salt
C brown sugar
C butter (melted)
1 egg
1 C matsun
C muraba/jam
Instructions
1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
MURABA MUFFINS
2. Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix
together butter, egg and matsun. Stir wet mixture into dry ingredients; mix just until combined. Fill
prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1
teaspoon of muraba. Cover with additional batter.
3. Bake in preheated oven for 20 to 25 minutes.

Notes:
533
ZUCCHINI (OR APPLE) BREAD
JOCELYN SIUTA, A17
Ingredients
3 eggs
1 C oil
2 C grated zucchini
1 C sugar
C honey or brown sugar
1 t vanilla
3-4 C flour
1 t salt
ZUCCHINI (OR APPLE) BREAD

1 t soda
t Baking powder
2 t cinnamon
1 t ground clove
1 t ground nut meg
Note: You can substitute diced apple for zucchini
Instructions
Mix ingredients and bake for 60 min.

Notes:
534
WORLD'S BEST SCONES
SUSAN LINDEN, A18
Ingredients
1 stick butter
C sugar
1 egg
8 oz. sour cream
2 C flour
1 t baking soda
1 t baking powder
1 C raisins (or chocolate chips, or cranberries and zest from one orange)
Instructions
WORLD'S BEST SCONES

1. Cream butter and sugar. Stir in egg; stir in sour cream.
2. Mix dry ingredients together. Slowly add to butter mixture until just blended. Add raisins.
3. Drop onto greased cookie sheet and bake 15 minutes @ 350, until lightly browned. Cool on rack
those you don't immediately eat!

Notes:
535
FROSTING & DESSERT SAUCES
FROSTINGS & DESSERT SAUCES
536
CREAM CHEESE FROSTING
APRIL WEST, A15
Ingredients
300 grams of powdered sugar (3-4 C)
2 t vanilla extract (2 packets vanillin)
1 package curds
Instructions
1. Mix ingredients.
CREAM CHEESE FROSTING

Notes: Philadelphia Cream Cheese is readily available at most SAS supermarkets
and definitely at Moshvichka on Northern Avenue.
FROSTINGS & DESSERT SAUCES:
537
ROYAL ICING
Ingredients
3 egg whites
4 C powdered sugar
Instructions
1. Combine egg whites and powdered sugar water in a large mixing bowl. Beat at high speed with an
electric mixer (or by hand with a whisk) until stiff peaks form, 6-8 minutes. Makes 2 C.
Notes:
ROYAL ICING
538
CHOCOLATE FROSTING
A9 GORIS GIRLS
Ingredients
1-2 chocolate bars
1 can condensed milk
1 C powdered sugar
Instructions
1. Melt chocolate over low heat. Stir in condensed milk. After removing sauce from heat, stir in 1 C
powdered sugar. As it cools, it will become fudge-like!
CHOCOLATE FROSTING
Notes:
539
CHOCOLATE CHANTILLY
HERV THIS
Ingredients
225 g bitter chocolate (get the good stuff)
200 mL water
Instructions
Break up the chocolate and put it into a pan with the water over medium heat to melt.
Stir the chocolate in the pan until completely melted. Have ready two bowls, one that will sit inside the
CHOCOLATE CHANTILLY
other. Into the bigger bowl, put some ice and a little water, and place in it the smaller bowl. Pour the
melted chocolate into the smaller bowl and whisk over icethe mixture will gradually thicken and take
on the appearance of whipped cream, at which point it is ready to serve.
The beauty of this dish is that, if you over-whip the chocolate mix, simply tip it back into the pan and
start again
Notes:
540
MOCK CREAM CHEESE FROSTING
ELVIRA DANA, A13
Ingredients
450 g sour cream
50 g butter
2 C sugar
C powdered sugar
MOCK CREAM CHEESE FROSTING

1 packet vanillin
Instructions
1. Boil sour cream and sugar until mixture reaches the soft ball stage (about 15-20 minutes). Remove
from heat and cool.
2. Cream butter. Add to sour cream mixture (use an electric mixer). Add vanillin and powdered sugar to
reach desired consistency.
Notes:
541
BUTTER CREAM FROSTING
WENDY SCHMIDT, A8
Ingredients
kg powdered sugar
C butter or margarine (softened)
3 T milk
Instructions
1. In a large bowl, beat together sugar, butter, vanilla, and milk until smooth. If necessary, add more
BUTTER CREAM FROSTING

milk until frosting is spreading consistency. This recipe can cover 2 cakes.
Notes:
542
CHOCOLATE SOUR CREAM FROSTING
WENDY SCHMIDT, A8
Ingredients
1 C semisweet chocolate pieces
C margarine
C dairy sour cream
2 C sifted
powdered sugar
Instructions
CHOCOLATE SOUR CREAM

1. In a saucepan melt chocolate and margarine over low heat, stirring frequently. Cool about 5 minutes.
2. Stir in sour cream. Gradually add powdered sugar, beating until smooth and of spreading consistency.
Notes:

FROSTING
543
PUDDINGS & CUSTARDS
PUDDINGS & CUSTARDS
544
QUICK CHOCOLATE PUDDING
LISA SCORSOLINI, A5
Ingredients
C sugar
2 C milk
2 T cocoa
1 T butter (optional)
Instructions
1. Combine sugar, corn/potato starch, cocoa, and milk in a saucepan and cook over low heat until
thickened, stirring constantly.
QUICK CHOCOLATE PUDDING

2. Add vanilla and optional butter and serve warm or chill until cool. This can also be used for chocolate
pie!
Notes:
PUDDINGS & CUSTARDS:
545
VANILLA PUDDING
JENNY TOLLEY, A3
Ingredients
C sugar
2 egg yolks
2 t flour or corn starch [Y] or potato starch
2 T soft butter
t salt
2 C milk
Instructions
1. Mix sugar, flour, and salt in a saucepan. Gradually add milk. Cook over medium heat, stirring
constantly until mixture thickens and boils. Boil and stir 1 minute.
2. Gradually stir in at least of the hot mixture into egg yolks. Stir into hot mixture in the pan. Boil and
stir 1 minute; remove from heat.
VANILLA PUDDING
3. Stir in butter and vanilla. Chill 2 hours. Serves 4.
Variation: For chocolate pudding, increase sugar to C and stir in . C cocoa. Omit butter
Notes:
546
BAKED CUSTARD
JENNY TOLLEY, A3
Ingredients
dash of salt
C sugar
2 C scalded milk
1 packet vanillin or1 t vanilla extract [Y]
cinnamon or nutmeg [Y]
Instructions
2. Mix eggs, sugar, vanilla, and salt into a bowl. Gradually add milk. Pour into 6 oz cup. Sprinkle with
cinnamon or nutmeg.
3. Place C in pan and pour very hot water into the pan within inch of the top of the cup. Bake 45
BAKED CUSTARD
minutes or until knife inserted comes out clean. Serve warm or chilled.
Refrigerate.
Note: To do this with a double boiler, fill a pot with water. Let it boil, then cover the pot with a skillet.
Put the cup into the skillet and add the hot water. Cover the skillet with a lid. Watch carefully. You can
also poach eggs this way
Notes:
547
BREAD PUDDING
Ingredients
4 eggs (beaten)
2 C milk
C sugar
t ground cinnamon
3 C dry bread cubes
C raisins
Instructions
1. In a mixing bowl beat together eggs, milk, sugar, cinnamon, and vanilla.
2. Place dry bread cubes in a 81 inch round baking dish. Sprinkle raisins overbroad. Pour egg mixture
over all.
3. Bake at 325F/165C for 35 to 40 minutes or until a knife inserted near the center comes out clean.
BREAD PUDDING
Cool slightly before serving. Serves 6.
Notes:
548
RICE PUDDING
HEATHERLY LEWIS, A3
Ingredients
2 C cooked rice
C raisins
6 T honey
2 eggs (beaten)
1 C water
C powdered milk
1 t cinnamon
Instructions
1. Combine all except vanilla. Cook over low heat, stirring constantly until thickenedabout 10-15
minutes. Do not boil. Stir in vanilla and let cool.
Notes:
RICE PUDDING
549
KATNOV
SUSANNA YEGHIAZARYAN, HEALTH PROGRAMMER
Ingredients
200 g milk
80 g rice ( C)
g cinnamon
sugar to taste
Instructions
1. Pour rice into boiling milk and cook over low heat, stirring from time to time.
2. When rice is cooked, add sugar, and cinnamon. Can be served both warm and cooled.
Notes:
KATNOV
550
CHRISTMAS PLUM PUDDING
Ingredients
C flour
2 apples (peeled & chopped)
C raisins
2 eggs
C bread crumbs
1 lemon (juiced and peel grated)
C sugar
1 C milk
4 T rum or schnapps [Y]
CHRISTMAS PLUM PUDDING

t cinnamon
C oil
Sweet Sauce:
C butter
C sugar
1 T schnapps
1 drop almond extract [Y]
Instructions
1. Mix all dry ingredients. Add apples, eggs, lemon, milk, and rum.
2. Put the mixture into a very well greased large pot and steam for about 3 hours. Could steam up to 6
hours. Serve with sweet sauce.
Sweet Sauce:

Ingredients: C butter, C sugar, 1 T schnapps, 1 drop almond extract [Y]
1. Cream butter and sugar. Add schnapps & almond extract. Pour sauce over plum pudding or ice cream.

Notes:
551
CHOCOLATE LOVER'S BROWNIE PUDDING
JUDY SMITH, A19
Ingredients
1 C flour
C granulated sugar
2 T cocoa
2 t baking powder
CHOCOLATE LOVER'S BROWNIE PUDDING

t salt
C milk
2 T salad oil
-1 C chopped nuts (optional)
C brown sugar (or white if no brown sugar is available)
C cocoa
1 C hot water
Instructions
Sift together flour, sugar, cocoa, baking powder and salt. Add milk, oil and vanilla. Mix till smooth. Stir in
nuts. Pour into greased 8 x 8 x 2 pan. Mix together brown sugar and cup cocoa. Sprinkle over batter.
Pour hot water over entire batter. Bake @350 F/177C about 30-40 minutes. Ice Cream is great with
this.

Notes:
552
GREEK RICE PUDDING
DONNA GRENNELL, A18
Ingredients
2 T butter*
1 qt milk
Pinch of salt
C rice (see note)
1 cinnamon stick**
C sugar
2 eggs (beaten well)
1 t vanilla extract
Ground cinnamon for serving
Instructions
In a large saucepan over medium high heat, melt the butter. Add the milk and pinch of salt and bring to
a boil. Add the rice and cinnamon stick (or lemon rind) and boil for approximately 25 minutes stirring
GREEK RICE PUDDING

frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not
mushy.
When the rice is cooked, remove the cinnamon stick (or lemon rind) and stir in the sugar. Add about a
cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.
Reduce the heat to low and add the egg/milk mixture into the pot, stirring constantly and continue to
cook until the mixture begins to thicken. Remove the pot from the heat, stir in the vanilla extract and
cool.
To serve, dust with a sprinkle of ground cinnamon. Serve at room temperature or chilled.
A Note About the Rice: I like using short-grain rice because it gives the pudding a thicker, creamier

texture. Long-grain rice also works, but the texture will be a little different because it has a lower starch
content.
*Since I used whole milk, I left out the butter.
**You could also use a 3-inch strip of lemon rind instead of the cinnamon stick.
Notes:
553
PIES AND PIE CRUSTS
PIES AND PIE CRUSTS
554
COOKIE PIE CRUST
Ingredients
1 C cookies (any kind: crushed)
C sugar
C butter (melted)
Instructions
1. Mix ingredients. Press into bottom of pan. Bake in 375F/190C for 8 minutes. This also can be
sprinkled as a topping for open fruit pies or fruit slices before baking

Notes:
COOKIE PIE CRUST

PIES AND PIE CRUSTS:
555
PIE CRUST
JENNY TOLLEY, A3; REV. BARBARA HARRINGTON, A17
Ingredients
C butter or shortening or lard
sugar to taste (if desired)
2 C flour
5 T cold water
dash salt
Instructions
1. Cut butter into flour and salt with two knives or pastry blender until well-blended. Add sugar, if
desired.
2. Gradually add cold water until you can roll the crust into a ball. Divide in half and roll into a circle.
Place in pie pan; add whatever you're putting inside, cover with other half of pastry; makes two 9 inch
shells

Notes:
PIE CRUST
556
CINNAMON TIDBITS FROM LEFTOVER PIE
DOUGH
Ingredients
Left-over pie dough
2 T sugar
t cinnamon.
Instructions
1. Roll the dough in a rectangular or oval shape, as thin as possible while still holding together.
2. Spread a very thin layer of butter on the flat dough. Mix the sugar and cinnamon and sprinkle the
mixture evenly over the dough while preserving t
CINNAMON TIDBITS FROM LEFTOVER PIE DOUGH

3. Roll the dough beginning at the narrow end of the pastry.
4. With sharp knife slice almost through the roll of dough, every - inch.
5. With spatula lift onto baking surface, either on a baking tray or cookie sheet; sprinkle remaining sugar
mixture over the top.
6. Bake at 375F/190C for about 20 minutes or until lightly brown; let stand 10 minutes before eating.
Notes:
PIES:
557
LEMON MERINGUE PIE W/ COND. MILK
TRISHA PITTS, A1
Ingredients
1 pie crust
3 eggs (separated)
C lemon juice
4 T sugar
cream of tartar [US] (optional)
LEMON MERINGUE PIE W/ COND. MILK

Instructions
1. Combine lemon juice, grated lemon peel, condensed milk, and egg yolks. Pour in pie shell.
2. Whip egg whites until stiff, adding sugar and cream of tartar if desired. Pile on top of lemon mixture.
3. Bake 15 minutes at 325F/165C. Cool to room temperature. Chill. Serve cold.

Notes:
558
PUMPKIN PIE
CINDY BENJAMIN
Ingredients
1 C mashed pumpkin
1 C milk
2 eggs (beaten)
t ginger [Y]
1 t salt
1 t cinnamon
1 T salad oil
1 9-inch pie crust (pricked with fork in bottom)
Instructions
1. Preheat oven to 350F/180C. Mix all ingredients together and pour into unbaked pie crust.
2. Bake for 1 hour (or more) or until it doesn't stick to your finger.
PUMPKIN PIE
Notes:
559
PERFECT APPLE PIE
COLLEEN HARDIN, A10
Ingredients
6-8 tart apples (pared, cored & thinly sliced: 6 C)
to 1 C sugar
2 T flour
to 1 t cinnamon
dash ground nutmeg [Y]
pastry crust for 2 crust 9-inch pies
2 T butter
Instructions
1. If apples lack tartness, sprinkle with about 1 T lemon juice. Combine sugar, flour, spices, and a dash
salt, mix with apples.
2. Line 9-inch pie pan with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits
for escape of steam; seal. Sprinkle with sugar.
3. Bake at 400F/205C degrees for 50 minutes or until done.
PERFECT APPLE PIE

Notes:
560
PEAR CRUMBLE PIE
COLLEEN HARDIN, A10
Ingredients
6 medium pears (pared)
3 T lemon juice
1 C sugar (split)
C flour + 2 T flour
1 (one) 9-inch unbaked pastry shell
3 slices cheese
C butter
t ground ginger [Y]
t cinnamon
t ground mace [US]
Instructions
1. Mix C flour, C sugar, ground ginger, cinnamon, and ground mace. Cut in butter until crumbly, set
aside.
PEAR CRUMBLE PIE

2. Slice 5 pears; cut remaining pear in sixths. Sprinkle pears with lemon juice.
3. Mix remaining C sugar, 2 T flour, and lemon peel; stir into sliced pears. Spoon into pastry shell.
Arrange pear wedges atop sliced pears. Sprinkle with sugar, ginger, and cinnamon mixture.
4. Bake at 400F/205C for 45 minutes or until pears are tender. Remove from oven. Cut cheese slices in
half diagonally and arrange on pie. Serve warm.

Notes:
561
PECAN OR WALNUT PIE
Ingredients
1 9 baked pie shell
3 eggs (separated)
1 C sour cream
1 C sugar
t grated lemon peel
pinch salt
1 C brown sugar [Y]
1 C chopped pecans (or walnuts)
Instructions
1. Cook the egg yolks, sour cream, sugar, corn/potato starch, lemon peel, and the pinch of salt together
in the top of a double boiler (or boil water in a pot, then put a smaller pan inside the pot so it is just
above the boiling water) until thick enough to coat a spoon. Pour the mixture into the cooled pie shell.
PECAN OR WALNUT PIE

2. Beat the egg whites and a pinch of salt together until they begin to stiffen, then add the brown sugar
and pecans/walnuts gradually, beating all the time/
3. Spread the nut meringue over the custard in the pie shell and bake at 400F/205C just until the top
browns. Watch carefully to prevent burning.

Notes:
562
BAKLAVA/PAKLAVA
Ingredients
10 large sheet dough
1 kg butter
kg walnuts (chopped)
wax paper
Syrup ingredients:
2 C sugar
1 C water
a few drops lemon juice
Instructions
1. Cut wax paper the size of a large baking pan. When you have the first stack of five dough sheets
ready, lay the wax paper over it and cut the same size four times. Place each stack of five pieces in a
buttered pan and brush the top of the dough with melted butter. Add the next stack of dough, brush it
with butter; then sprinkle with walnuts. Continue the same way, buttering every fifth layer and
sprinkling nuts every tenth layer. Arrange leftover pieces of dough in layers in pan. Next, roll out the
remaining 5 balls and repeat the process. You should have about 50 layers.
BAKLAVA/PAKLAVA
2. Before baking, cut dough in pan into diamond shaped pieces, about 1 inches. Pour a little heated
butter on each diamond and bake at 350F/180C for 15 minutes. Pull pan halfway out and pour more
heated butter, this time very hot, but not burnt, on each diamond. It should make a sizzle sound. Bake
again for 25-30 minutes until brown. If you like it less brown, cover pan the last 10 minutes and finish
baking to the time limit.
3. When pan is out of the oven, drain as much butter as you can. Then remove one piece from a corner
and leave pan in a tilted position for 15 minutes. Keep removing excess butter, soaking it up with a
paper towel, napkin, or sturdy toilet paper. Then add lukewarm syrup, which is the sugar, water, and

lemon juice boiled until dissolved, to lukewarm paklava.

Notes:
563
PAKLAVA SHEET DOUGH
Ingredients
1 large egg
2 T olive oil
2 T yogurt
2 C flour
C water
t baking powder [Y] (optional)
t salt
corn starch [Y] or potato starch or flour (use as little as possible)
Instructions
1. Mix eggs with fork; add yogurt, water, salt, and olive oil, and blend together. Stir in sifted flour and
baking powder. Knead. Make medium soft dough. Divide dough into 10 small egg sized balls. Flour the
bottom of a pan; arrange the balls side by side without touching and cover tightly. Let stand several
hours or overnight. Spread corn/
PAKLAVA SHEET DOUGH

potato starch or flour on a flat surface and on a rolling pin. Roll out each ball into a circle the size of a
medium plate. Stack up the circles with a lot of starch or flour between layers.
2. Take 2 or 3 or as many as 5 of these circles to roll out together as one piece. First use the regular pin
to make the circle larger. Then using a long, thin, stick rolling pin,
rubbed with starch, roll or lap the stack of circles over the stick. Press dough with fingers in an up and
down, rolling motion, beginning from the center of the stick and working your way towards the opposite
ends of the dough. Bring the bottom layer of circles over the top; then unroll the stack of dough on the
flat surface in a diagonal position. This is to check to see if the layers are sticking; add more starch or
flour if needed. The top layer will probably be off position. To bring it back in line, place the stick rolling
pin in the center of the circle, overlap dough, and pull back into the right position. Start horizontally to
roll dough over the stick. Repeat the process until the circle has enlarged to about 36 inches across and

each sheet is as thin as possible.

Notes:
564
FUDGE PIE
JUDY SMITH, A19
Ingredients
4 C sugar
C flour
9 eggs
C cocoa
pounds butter (3 sticks)
2 T vanilla or 2 packets vanillin
C milk
Instructions
Mix sugar and flour together and beat in eggs. Melt butter and cocoa together and add to other
ingredients. Add milk and vanilla and mix well. Pour into unbaked pie crusts of choice. Bake at 350F /
177C about 30 minutes. Makes 3 Pies.
Notes:
FUDGE PIE
565
PIE CRUST
EMILY HAAS, A17
Ingredients
1 C butter (200 G)
2 C flour
T salt
2 T Apple cider vinegar
1 egg
Cold water
Instructions
1. Mix butter, flour and salt with hands (or a pastry blender if you have one) until fine meal. The air
between the flour and butter makes the crust flaky! This is the most important step.
2. In a 1 C measuring cup, mix well the apple cider vinegar and egg with a fork. Add cold water until full.
3. Slowly mix in over flour/butter meal, sometimes this is too much liquid and sometimes not. Mix in
small amounts at a time until the dough is well incorporated and all the ingredients are wet, but not
soggy. Dont overwork, working the gluten too much will make the dough hard when you bake it. Makes
3 pie crusts.
PIE CRUST
Notes:
566
PUMPKIN PIE
EMILY HAAS, A17
Ingredients
1 C Pumpkin puree
1 C Sweet and condensed milk
2 eggs (beaten)
t ginger
1 t cinnamon
t nutmeg
1 t salt
1 T veggie oil
Instructions
Mix all ingredients until very well mixed. Bake at 350 F / 180 C for 1 hour, or until the middle is no longer
jiggly and a toothpick comes out clean.
*Pumpkin puree is easy to make yourself! Cut a whole pumpkin in half and scoop out seeds and guts.
Clean the seeds, add a little oil and salt and make toasted pumpkin seeds! Fill a making sheet with about
1/4- inch of water, flip the halved pumpkins hollow side down on the sheet. Bake for about 2 hours, or
until the pumpkin is mushy all the way through. You can cover them with tin foil if they start to burn.
PUMPKIN PIE
Allow pumpkins to cool and scoop out pumpkin from the rind. Smash with a potato smasher until there
are no chunks.
Notes:
PIES AND PIE CRUSTS :
567
APPLE PIE
EMILY HAAS, A17
Ingredients
5 Large apples (peeled and cored and cut in inch slices)
1 C sugar (half brown/half white makes a nice caramely flavor!)
juice of lemon and zest
2 t cinnamon
1 T flour (more or less depending on state of apples; mushy apples need less and fresh crisp apples need
more)
2 T butter (for cut on top)
Instructions
Bake at 350 F / 180 C for 45 minutes to an hour, or until juices bubble over and start to thicken.
Notes:
APPLE PIE
568
LEMON MERINGUE PIE
EMILY HAAS, A17
Ingredients
Lemon Curd:
C lemon juice + zest of those lemons
3 whole eggs (save the whites for the meringue but make sure there is NO yolk in the whites)
3 egg yolks
1 C sugar
8 T butter (cut into pieces)
Meringue:
4 large egg whites (room temperature, older eggs are better)
+ t cream of tartar
1 C (150 grams) superfine sugar (if you don't have superfine sugar simply take granulated white sugar
and process it for about 30 seconds in a food processor)
Instructions
LEMON MERINGUE PIE

1. For curd: Mix all ingredients together in a heavy sauce pan. Over low heat stir constantly with a
spatula making sure nothing sticks to the bottom until one boil bubble comes to the top. This takes
FOREVER! Strain curd through a metal sieve to remove seeds and zest. This curd also makes excellent
lemon bars!
2. For Meringue: In a bone dry and very clean bowl, beat egg whites and tartar with a mixer until very
foamy. Slowly add in sugar as you are mixing. Mix until you have stiff peaks forming off the beater
blades.
3. Pre-bake the empty pie crust for about 15 minutes, but first roll out dough and fill pie tin. Cover

dough with tin foil making sure it holds the crust in place, or else when you bake it, it will all slide into
the bottom of the pan.
4. Pour in HOT curd to the pre baked pie shell, then carefully add meringue to the top. The hot curd
cooks the meringue a little as you spread it on top, so it shrinks less when it is cooling. Bake for about
15-20 minutes at 350, or until the meringue is slightly brown on top. GOOD LUCK!!

Notes:
569
EVA MARIE SAINT'S APPLE PIE
DONNA GRENNELL, A18
Ingredients
1- lb. Pippin or Granny Smith apples (about 4 small), peeled, quartered, thinly sliced.
1 C cold water
3 Tbsp. fresh lemon juice
1 C all purpose flour*
C (1 stick) diced unsalted butter, room temperature
1 C sugar
2 t ground cinnamon
Instructions
Preheat oven to 350F. Butter 9-inch diameter glass pie dish. Place apples in large bowl. Add 1 cup cold
EVA MARIE SAINT'S APPLE PIE

water and lemon juice; let stand 10 minutes, stirring occasionally.
Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist
clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy).
Transfer 1 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish.
Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle
remaining dough bits over apples.
Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool
30 minutes. Serve warm or at room temperature.
*To make this gluten-free, substitute 1 C oat flour (rolled oats ground up in a blender or food processor).
I tried it and it works.

Notes:
570
LEMON CURD
FINE COOKING MAGAZINE
Ingredients
3 oz (6 T) unsalted butter (softened at room temperature)
1 C sugar
2 large eggs
2 large egg yolks
C fresh lemon juice
1 t grated lemon zest
Instructions
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and
yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it
cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled
appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook,
stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a
spoon and will read 170F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on
LEMON CURD
the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd
will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the
freezer for 2 months.
Notes:
571
GLUTEN-FREE PIE CRUST
DONNA GRENNELL, A18
Ingredients
1 C blanched almond flour
t sea salt
t baking soda
C grape seed oil
2 T agave nectar
1 t vanilla extract
Instructions
1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grape seed oil, agave and vanilla
GLUTEN-FREE PIE CRUST

3. Stir wet ingredients into dry
4. Pat dough into a 9.5-inch glass pie dish
5. Bake at 325 for 10 to 15 minutes, until golden brown
Notes:
572
OATMEAL PIE CRUST
DONNA GRENNELL, A18
Ingredients
1 C oat flour
t salt
2 T safflower oil
4-4 tbsp. water
Instructions
1. Preheat oven to 350 degrees F and oil a 9-inch pie plate.
2. Stir together all ingredients with a fork.
3. Transfer to pie plate and gently press into bottom and sides.
OATMEAL PIE CRUST

4. Add pie filling of your choice and bake according to directions for pie filling.
5. If blind baking, use fork to prick bottom in several places to prevent buckling.
Bake 18 to 20 minutes or until golden.

Notes:
573
ALMOND PIE CRUST 1
DONNA GRENNELL, A18
Ingredients
1 C almond meal
C powdered sugar
2 T chilled butter
1 T of cream
Instructions
In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough
on wax paper dusted with either cornstarch or tapioca flour.
Transfer to a 9-inch tart pan.
Notes:
ALMOND PIE CRUST 1

574
ALMOND PIE CRUST 2
DONNA GRENNELL, A18
Ingredients
2 C almond flour
3 egg yolks
2 T softened butter
2 T heavy cream
t salt
t vanilla
t cinnamon
Instructions
Preheat oven to 350F.
Mix all ingredients together until thoroughly incorporated. Press into pie dish starting from the middle
and working out towards the sides.
ALMOND PIE CRUST 2

Tip: The more finely the almond flour is ground, the more like actual pastry the crust becomes.
Bake for twenty minutes or until golden brown.
Makes one crust.
Notes:
575
FRUIT DESSERTS
FRUIT DESSERTS
576
SOUR CREAM FRUIT DIP
CHRISTY AND MATT SCHINDLER, A5S
Ingredients
C apricot or peach preserves
8 oz sour cream
t cinnamon
Instructions
1. Mix ingredients and serve with apple, pear, or peach slices
Notes:
SOUR CREAM FRUIT DIP

FRUIT DESSERTS:
577
CREAM CHEESE FRUIT DIP
Ingredients
C cream cheese (Viola or curds)
2 T sugar or honey
1 T milk
t almond extract
Instructions
1. Mix ingredients and beat until creamy. Serve as a dip for fruit.
Notes:
CREAM CHEESE FRUIT DIP

FRUIT DESSERTS:
578
OATMEAL CRUMB TOPPING FOR CRISPS
Ingredients
C oatmeal
t salt
1 C brown sugar [Y] or substitute white
t cinnamon
C flour
100 g butter
Instructions
OATMEAL CRUMB TOPPING FOR CRISPS

1. Combine all ingredients. Cut butter into dry ingredients with fingers or a pastry blender until it looks
like coarse crumbs.
2. Spread over prepared fruits (sweetened if tart).
3. Bake at 350F/180C until browned; about 25 minutes.
Gluten Note:Contains oats which could be contaminated and other sources ofgluten
that are integral to the recipe
Notes:
FRUIT DESSERTS:
579
APPLE SAUCE
Ingredients
3 kg apples
1 C sugar (or to taste)
1 C water
cinnamon to taste
ptional ingredients:
nutmeg to taste [Y]
pears
persimmons
cherries
Instructions
1. Quarter and core apples; it is optional to peel them. Leaving the peel on adds a nice color and flavor
to the sauce.
2. Add apples, water, sugar, cinnamon, optional nutmeg, and optional fruit to a stockpot or saucepan
and simmer, covered, for an hour or until soft. Mash into sauce, correct with additional sugar and
cinnamon if necessary.
Notes:
APPLE SAUCE
FRUIT DESSERTS:
580
APPLE CRISP
LISA SCORSOLINI, A5
Ingredients
3 C apples (sliced or chopped)
1 T water
1 T flour
C oats
C sugar
t salt
1 t cinnamon
C butter or margarine
t salt
C brown sugar [Y] (or sub. white)
Instructions
2. Combine and put in a greased pan the apples, flour, C sugar, cinnamon, t salt, and water
3. Cut together oats, t salt, butter, and brown sugar. Sprinkle this on top of apple mix in the pan and
bake 35 minutes. Serves 4
APPLE CRISP
Gluten Note: Notes:
FRUIT DESSERTS:
581
APPLE FRITTER RINGS
TERESA KORNEGAY, A2
Ingredients
4 large apples (cored, peeled & cut into inch rings)
2 T sugar
dash salt
C milk
1 C flour
1 beaten egg
enough oil to fill 1 inch bottom of pan + 1 t oil
Instructions
1. Stir together flour, sugar, baking powder, and salt. In a separate bowl, combine egg, milk and oil; add
all at once to flour mixture, stirring until combined.
2. In deep skillet, heat 1 inch oil. Dip apple slices in batter one at a time. Fry 1 minutes per side, turning
once. Sprinkle with sugar and cinnamon.
APPLE FRITTER RINGS

3. Variation: You can also make doughnuts using this recipe by omitting apples and adding 1 C flour.
Also, I don't see why you couldn't use baking soda; just omit the salt and be careful, maybe use t soda
instead of 1 t

Notes:
FRUIT DESSERTS:
582
FRUIT GRANITA
SARAH DAUB, A6
Ingredients
1 C water
C sugar
C lemon juice
C orange (or other juice)
Instructions
1. Bring all ingredients to a boil, stir until sugar is dissolved.
2. Pour into a large pan, cover and freeze at least 8 hours.
3. Then scrape with a fork until fluffy. Serve with sweet coffee by mixing 3 C strong coffee, 3 C milk,
tablespoon stupidity, and C sugar
Notes:
FRUIT GRANITA
FRUIT DESSERTS:
583
FRUIT SALAD
Ingredients
4 C fruit (chopped)
C citrus juice*
3 T sugar (or to taste)
C honey (or to taste)
Instructions
1. Mix honey, sugar, and citrus juice in a small bowl.
2. Place chopped fruit in a large bowl, pour honey mixture over fruit and mix well, coating all the fruit.
3. Refrigerate and serve chilled.

*Any citrus juice works, it can be freshly squeezed or boxed juice
Notes:
FRUIT SALAD
FRUIT DESSERTS:
584
APPLE LEMON PUFF
Ingredients
2 t butter
t lemon peel
2 apples (peeled, cored & sliced in rings)
6 t sugar
t flour
1 egg (separated)
Instructions
1. Melt butter, add apple rings, sprinkle with sugar. Cook until tender.
2. In bowl, beat egg yolk, lemon, and vanilla for one minute.
3. Beat egg white until fluffy, add flour and beat again. Fold into egg yolk mixture.
4. Place apple rings in greased dish spread egg mixture on top. Bake 15 minutes. on medium heat
APPLE LEMON PUFF

Gluten Note: Notes:
FRUIT DESSERTS:
585
FRUIT CRUMBLE
LINNEA OLESON, A1
Ingredients
1 C flour
1 egg
pinch salt
C sugar
t cinnamon
C melted butter
2 C fruit (cherries, sliced apples or peaches)
Instructions
1. Grease pan, preheat oven to 375F/190C.
2. Mix flour, egg, salt, sugar, cinnamon, and baking powder.
3. Layer crumbs over fruit, cover with melted butter and bake for 25 minutes.
FRUIT CRUMBLE
Notes:
FRUIT DESSERTS:
586
OK TO POACH FIGS
Ingredients
C brandy or cognac
C wine
C orange juice
2 T grated orange peel
1 T grated lemon peel
3 cloves
C lemon juice
C very strong black tea
2 C dried figs
1 packet vanillin or 1t vanilla extract [Y]
C honey
Instructions
1. Combine everything but figs and boil over a low flame. Simmer for 30 minutes. Add figs and boil,
simmer 1 hour, until figs are soft. Best over ice cream!
OK TO POACH FIGS
Notes:
FRUIT DESSERTS:
587
SWEET FIGS
Ingredients
kg figs (cut in half)
1 C honey
2 C sweet cream
Instructions
1. Steam figs or broil until soft. Drizzle honey on top, then drizzle with sweet cream.
Notes:
SWEET FIGS
FRUIT DESSERTS:
588
APPLE OR PEACH COBBLER - TOPPER
COLLEEN HARDIN, A10
Ingredients
1 C flour
2 T sugar
t salt
C butter
C milk
1 egg
Instructions
APPLE OR PEACH COBBLER - TOPPER

1. Sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse
crumbs.
2. Combine milk and beaten egg. Add to dry mixture; stir just to moisten
3. Prepare peach or apple filling (see next recipe). Pour filling into 8 in. x 1 in. round baking pan.
Immediately spoon on biscuit topper in 6 mounds.
4. Bake at 400F/205C for 20 to 25 minutes. Serve warm with ice cream or cream. 6 servings

Notes:
FRUIT DESSERTS:
589
APPLE OR PEACH COBBLER - FILLING
COLLEEN HARDIN, A10
Ingredients
t ground mace [US]
C water
4 C sliced peaches
1 T lemon juice
1 T butter
Instructions
APPLE OR PEACH COBBLER - FILLING

1. Combine corn/potato starch, ground mace, sugar, and water in saucepan. Cook and stir until
thickened
2. Add sliced peaches, lemon juice, and butter. Cook until peaches are hot, about 5 minutes
Notes:
FRUIT DESSERTS:
590
QUICK FRUIT COBBLER
LISA SCORSOLINI, A5
Ingredients
C sugar
t salt
C flour
C milk
2 C fruit (fresh, frozen or canned)
Instructions
1. Preheat oven to 350F/180C degrees
2. Combine all ingredients in a bowl except the fruit
3. Pour this mixture into a greased baking pan. Add fruit and bake for 40 minutes.
QUICK FRUIT COBBLER

Gluten Note: Notes:
FRUIT DESSERTS:
591
QUINCE IN THE OVEN WITH SPICES
Ingredients
3 large quinces (peeled & halved)
1 quince (peeled & finely grated)
1 C sweet wine
2 T vodka
1 T honey
8 cloves
1 t cinnamon
2 lemons (juiced)
Instructions
1. Peel, halve and de-seed the quinces and toss them in a bowl of cold water where you will have
previously added the juice from two lemons.
QUINCE IN THE OVEN WITH SPICES

2. Preheat the oven at 400F/205C. Strain the quinces well and arrange them in a dish, over aluminum
foil and stick a clove on them. Sprinkle with the sugar, grated quince and cinnamon. Slightly warm the
wine and dissolve it in warm honey. Pour this over the quinces, do the same with the vodka and cover
the quinces with the foil.
3. Place the dish with the quinces in the oven and bake at 350F/180C for approximately 60 minutes.
Remove the foil and allow the quinces to brown for 10 more minutes. Serve them with a tablespoon of
yogurt or whisked fresh cream.
Notes:
FRUIT DESSERTS:
592
SORBET
TARA KOVACH, A6
Ingredients
1 C water
1 C sugar (maybe a little more depending on fruit)
1 T lemon juice
crushed fruit (whatever kind you want)
crushed mint leaves (optional)
Instructions
1. Make a sugar syrup with the water and sugar. Simmer the syrup for 5 minutes stirring constantly.
2. In a separate bowl mix lemon juice, crushed fruit, and mint leaves. Mix into syrup.
3. Place in freezer in covered container. Every hour take out from freezer and mix until icy.
Notes:
SORBET
FRUIT DESSERTS:
593
BANANA FLAMB SAUCE WITH COGNAC
KATHY KACEN, A10
Ingredients
ripe bananas (1 per person/serving)
2 T butter
C cognac
Instructions
1. Cut the banana lengthwise then into 6 pieces
2. Melt butter in frying pan then saut banana on both sides until soft. If it gets brown and crusty in
BANANA FLAMB SAUCE WITH COGNAC

some places that's okay (it's the sugar caramelizing)
3. Pour cognac over banana and light it with a match. Allow it to flame for a minute or so
4. Scoop out and pour over ice cream, cake, pudding, or French toast. Don't use more than a of a cup
of cognac if you are using multiple bananas. The flame will get out of control. Make two batches if
necessary
5. Other fruits can be used. Peaches and apricots will cook quickly. Pitted sweet cherries are great (pit
cherries by removing the eraser from a pencil and punch out the pit). Raspberries and mulberries also
cook up very fast.
Notes:
FRUIT DESSERTS:
594
PEACH "COBBLER"
Ingredients
Peaches
1 C + 1 T sugar
1 C flour
1 t baking powder
pinch salt
1-2 eggs
2 T butter (melted)
Instructions
Clean, peel, slice peaches. Lay in baking dish. Sprinkle with 1 T of sugar
In another bowl mix 1 cup flour, 1 cup sugar, 1 tsp Baking powder, 1 tsp Baking soda, 1 pinch salt.
Scramble an egg (or 2) in a separate bowl and then mix in to the dry ingredients until crumbles form.
Throw dry crumbles over peaches.
PEACH "COBBLER"
Drizzle 2 T melted butter over crumbles.
Bake at 180 for about 15-20 min (or until golden brown)

Notes: FRUIT DESSERTS:
595
APPLE BLINTZES (WITHOUT THE CHEESE)
JUDY SMITH, A19
Ingredients
Apples
lavash
cinnamon
sugar
butter
Instructions
APPLE BLINTZES (WITHOUT THE CHEESE)

First, cut apples into thin slices and boil until soft. Add cinnamon, sugar, whatever you like. This makes
for a tasty dish with lunch or dinner. Then, use left-overs in the blintzes. Take a square of lavash. Put
warm cooked apples, raisins, nuts, etc in center of lavash. Fold each side toward center and secure with
toothpick. Place on lightly buttered baking sheet. Put butter on top of each "packet". Bake at 200
degrees C/ just long enough for lavash to become crisp. If fruit is warm to start with, this only takes 10-
15 minutes depending upon your oven. These can also be sauted in a frying pan on stove top. Serve
plain, with extra fruit juice, or ice cream. You can even pick them up while crispy! Yummy for
breakfast

Notes:
FRUIT DESSERTS:
596
OLD-FASHIONED APPLE CRISP
SUSAN LINDEN, A18
Ingredients
4 or 5 apples, peeled, sliced
lemon juice from 2 or 3 lemons
Topping
1/4 C white sugar
1/2 t cinnamon
1/2 C chopped walnuts (optional)
l C rolled oats
l C flour
2 T brown sugar
dash of allspice and nutmeg
1/4 t salt
5 T unsalted butter, melted
OLD-FASHIONED APPLE CRISP

Instructions
1. Preheat your oven to 375 degrees. Melt 5 tablespoons of unsalted butter in a saucepan, or in your
microwave.
2. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, allspice and nutmeg, salt,
chopped walnuts and melted butter. This is the topping to be placed over the apple mixture. Make the
topping first. Set aside.
3. Core and peel your 5 apples and slice thinly. Place the sliced apples in a bowl of cold water to keep
them cool and fresh.
4. Place the sliced apples on the bottom of your pie plate or pan. Cut a lemon and squeeze 2
tablespoons of juice over the apples. Sprinkle 1/4 cup of white sugar over the apples.
5. Place the topping over the apples, and smooth it across to cover entirely. Distribute it evenly.
6. Bake uncovered for 35 to 40 minutes. When the top is browned lightly, and bubbling around the
edges, it is done. This can be served right from the oven, or warm, cool, or room temperature. Very
versatile. Nice addition, ice cream or whipped cream on top!
FRUIT DESSERTS:

Notes:
597
MISCELLANEOUS
MISCELLANEOUS
598
POPCORN
Ingredients
C unpopped popcorn
1 T oil
Instructions
1. Put ingredients in a heavy pot. Cover and shake over medium high heat until popping stops.
Notes: Adding some butter and salt after it a real keeper

POPCORN
MISCELLANEOUS:
599
KETTLE CORN
JOHN & JANICE HAHN, A8S
Ingredients
1 C unpopped popcorn
1 T sugar
C oil (don't use olive oil)
dash of salt
Instructions
1. Put ingredients in a large pot. Cover and shake over medium high heat until popping stops.
2. Immediately pour into a large bowl and enjoy!
Notes:
KETTLE CORN
MISCELLANEOUS:
600
CARAMEL CORN
BRIDGET ANDERSON, A9
Ingredients
8 C popped popcorn ( C unpopped)
C butter
caramel squares (Iris brand works; to taste)
Instructions
1. Remove all unpopped kernels from the popcorn. Place popcorn in a greased baking pan. Keep
popcorn warm in a 300F/150C oven while making caramel sauce.
2. Butter the sides of a heavy medium sauce pan. Combine broken apart caramel squares and butter.
Cook and stir over medium heat until melted.
3. Remove saucepan from heat. Add popcorn and stir gently to coat. Bake at 300F/150C for 15
minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to a large piece of foil; cool completely.
Break into clusters. Store tightly covered. Makes 9 servings.
Notes:
CARAMEL CORN
MISCELLANEOUS:
601
BALL O' CORN
BRADY RADOVICH, A6
Ingredients
2 C peanut butter [Y]
C honey
1 Bounty bar (shredded)
5 C popped corn
Instructions
1. Mix peanut butter, honey, and Bounty bar; heat over low heat until thin.
2. Cover popcorn and & eat. You can shape the mixture into balls or spread it out & cut it into squares (if
it lasts that long!).
Notes:
BALL O' CORN

MISCELLANEOUS:
602
CHOCOLATE / PEANUT BUTTER CUPS
JENNY TOLLEY, A3
Ingredients
kg powdered sugar [Y]
1 C peanut butter [Y]
2 T + 1 C butter (divided)
Instructions
1. Mix sugar, 1 C butter, and peanut butter until well blended. Shape into balls and chill.
2. Melt chocolate bars and 2 T butter in a double-boiler (or a metal bowl balanced over a pot of
CHOCOLATE / PEANUT BUTTER CUPS

simmering water). If you are using good quality chocolate, you might want to drip some candle wax in
with the chocolate and butter: it will help the chocolate stay on the peanut butter.
3. Dip the chilled balls into the chocolate with toothpicks. Let cool.
Notes:
MISCELLANEOUS:
603
ERIK'S TAHITIAN TREATS
ERIK RASCHKE, A4
Ingredients
1 C (or more) peanut butter [Y]
1 C sugar
1 C flour
butter to taste
Instructions
A variation on the peanut butter cup.
1. Melt butter and peanut butter; add sugar and flour.
2. Stir and roll into balls; freeze.
ERIK'S TAHITIAN TREATS

3. Melt chocolate bars and dip peanut butter balls into the chocolate; let stand until firm.

Notes:
MISCELLANEOUS:
604
THYME-HONEY COUGH SYRUP
THE NEW WHOLE FOODS ENCYCLOPEDIA
Ingredients
2 C boiling water
3 T dried thyme [US]
1 C honey
Instructions
1. Bring water to a boil in a small saucepan. Remove from heat. Add thyme, cover, and steep until cool.
2. Strain. Stir in 1 C honey. Store in a covered class jar, refrigerated, for several months. One teaspoon
taken every hour will relieve a cough.
THYME-HONEY COUGH SYRUP

Notes:
MISCELLANEOUS:
605
VANILLA EXTRACT
Ingredients
L (or smaller) bottle of cognac or vodka
good vanilla beans [US]
Instructions
1. Have friend send you some good vanilla beans. Slit the whole bean vertically.
2. Scrape out the seeds and put them in the bottle of cognac/vodka.
3. Put the bean in the bottle, too.
4. Let it sit for about 3 weeks. If it smells more like cognac (or vodka) than vanilla, add another bean.
Notes:
VANILLA EXTRACT
MISCELLANEOUS:
606
HOT COCOA MIX
Ingredients
1 C dry powdered milk
C cocoa powder
C sugar
pinch salt
Instructions
1. Mix all ingredients together and store in an airtight container. To make hot cocoa, stir one cup boiling
water into C mix.
2. Also, if you can get someone to send you a good vanilla bean from the US and you can make vanilla
sugar: chop up the vanilla bean, add to 2 C sugar in a blender and process until the vanilla bean is
completely pulverized.
3. Strain sugar into an airtight container and use in place of regular sugar in this recipe.
Notes:
HOT COCOA MIX

MISCELLANEOUS:
607
ROSE PETAL LIQUEUR
Ingredients
250 g red rose petals (approx. 24 roses)
1 C powdered sugar [Y]
1 C water
1 t coriander seeds [Y]
2 C vodka
Instructions
1. Pluck the rose petals and remove the white tip that joins the calyx.
2. Add the water and sugar in a saucepan and warm for 5 minutes to make the syrup. Add the rose
petals and coriander seeds. Boil for 5 more minutes then remove pan from oven ring and cover it with
lid until the mixture cools off.
3. Pour the juice into a clean airtight jar through a fine sieve and add the vodka. Seal the jar and store it
in a cool place for a month.
ROSE PETAL LIQUEUR

4. Filter the juice and transfer to a clean bottle.
Notes:
MISCELLANEOUS:
608
PEACE CORPS THANKSGIVING
This section has been added at the suggestion of Brian Gilmer (A16) and Barbara Harrington (A17) to
make the process of cooking Thanksgiving dinner for all the volunteers just a little bit easier, as all the
recipes will be in one place.
PEACE CORPS THANKSGIVING
609
CARROT SOUFFL
PALO ALTO JUNIOR LEAGUE
Ingredients
2 C cooked & pureed carrots (carrots may be cooked & pureed hours ahead of time adding the lemon
juice and covering tightly until ready to mix)
2 t lemon juice
2 T minced or grated onion
C butter (softened)
C sugar
1 T flour
1 t salt
t cinnamon
1 C milk
3 eggs
Instructions
CARROT SOUFFL
2. Beat all ingredients together until smooth. Pour into a 2-quart, lightly buttered souffl dish or
casserole.
3. Bake, uncovered, for 45 minutes to 1 hour until center is firm to touch.
PEACE CORPS THANKSGIVING:

Notes:
610
VEGETARIAN GRAVY
ALLRECIPES.COM
Ingredients
C vegetable oil
4 T soy sauce
C chopped onion
2 C vegetable broth
t dried sage
C all-purpose flour
t salt
4 t nutritional yeast
Instructions
VEGETARIAN GRAVY
1. Heat oil in a medium saucepan over medium heat. Saut onion and garlic until soft and translucent,
about 5 minutes.
2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth.
3. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8
to 10 minutes, or until thickened.
4. Nutritional yeast has the consistency of wheat germ, is pale yellow, and available very cheaply in bulk

at all US health food stores. (Whole Foods) You can leave it out.
Notes:
611
BEST TURKEY GRAVY
Ingredients
1 T vegetable oil
Reserved turkey giblets and neck (do not use liver; soft, brownish, flat organ)
1 onion (unpeeled and chopped but take off dirty outer layer)
6 C chicken stock or 4 C chicken broth & 2 C water
2 sprigs fresh thyme (or t dried)
8 parsley stems
3 T butter
C flour
1 C dry white wine
salt & pepper
Instructions
BEST TURKEY GRAVY

1. Make the broth (Can be done day before.)
Heat oil in large saucepan over medium-high heat until shimmering but not smoking; add giblets, neck,
and tail and saut until golden, about 5 minutes. Add onion and cook, stirring occasionally, until
softened, about 3 minutes. Reduce heat to low, cover and cook until turkey parts and onion release
their juices, about 20 minutes. Add stock and herbs; increase heat to medium-high and bring to a boil,
then reduce heat to low and simmer, uncovered skimming any scum that may rise to the surface, until
broth is rich and flavorful, about 30 minutes longer.
Pour broth through strainer. (You should have about 5 cups.) Reserve and dice heart and gizzard
(removing gristle), if you want to add to gravy. Refrigerate broth and giblets until ready to use.
2. Make the roux and thicken the broth

Bring reserved broth to simmer over medium heat. Melt butter in large saucepan over low heat. Whisk

in flour.
Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Gradually add all but 1
cup of hot broth to roux, whisking constantly to avoid lumps. Increase heat to medium-high and bring to
a boil, then reduce heat to medium-low and simmer gravy, stirring occasionally until slightly thickened,
about 30 minutes. Set aside, covered, until turkey is done.
3. Deglaze the pan and add the drippings to the gravy (Browned vegetables and drippings in the roasting
pan used to cook the turkey are the final flavor enhancers for gravy. Add 1 cup each of chopped onions,
carrots and celery along with thyme and 1 cup of water before the turkey goes in the oven.)
While turkey is resting on carving board, spoon out and discard as much fat as possible from tilted
roasting pan with a wide shallow soup spoon, leaving behind caramelized herbs and vegetables. Place
roasting pan over two burners at medium-high heat (if drippings are not dark brown, cook, stirring
constantly, until they caramelize.) Return gravy in saucepan to a low simmer. Add wine and reserved cup
612
of broth to roasting pan and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
Then strain mixture into gravy saucepan, pressing to extract as much liquid as possible. Stir in giblets,
return to simmer. Adjust salt and pepper. Serve. Makes about 6 cups.
Notes:
BEST TURKEY GRAVY

613
TURKEY STUFFING
COOKS ILLUSTRATED
Ingredients
8 T (1 stick) unsalted butter plus extra for baking dish
1 large onion (chopped medium about 1 cups)
4 medium celery stalks (diced medium about 1 cups)
t each dried sage, thyme and marjoram
C minced fresh parsley leaves
12 C dried -inch cubes from one 1-pound loaf French bread
2 C chicken stock
3 large eggs (beaten lightly)
1 generous t salt
Instructions
TURKEY STUFFING
1. Dry the bread you choose by cutting -inch slices; then cut the slices into -inch cubes and allow
them to dry on baking sheets overnight. (If you are in a hurry, rush the process by drying them in a 225-
degree oven until brittle but not brown, 30-40 minutes.
2. Heat oven to 400 degrees. Heat butter in large skillet over medium-high heat until fully melted; pour
off 2 tablespoons butter and reserve.
3. Return skillet to heat; add onion and celery and saut, stirring occasionally, until translucent, about 8
minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1
minute longer.

4. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to
distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle
with reserved melted butter, cover with foil, and bake until fragrant, about 25 minutes. Remove foil and
bake until golden crust forms on top, 15 to 20 minutes longer. Serve warm.
Notes:
614
ROAST CRISP-SKIN TURKEY
Ingredients
1 C salt
1 turkey (12 to 14 pounds, rinsed thoroughly; giblets neck and tailpiece removed and reserved for gravy)
3 onions (chopped coarse)
2 carrots (chopped coarse)
2 celery ribs (chopped coarse)
6 sprigs fresh thyme (or 1 t dried)
6 T butter (melted)
Instructions
ROAST CRISP-SKIN TURKEY

1. Day Before: Dissolve salt in 2 gallons cold water in a large bucket. Add turkey and set in a very cool
spot (outside or refrigerator) for 12 hours. Remove turkey from saltwater, rinse, pat dry, and set breast-
side up on rack in roasting pan in a cool place (40 degrees) for 6 to 12 hours. (Overnight) Brining (salting)
the turkey helps to keep the breast juicier and the meat more flavorful.)
2. Turkey Day: Adjust oven rack to lowest position and heat to 400 degrees. Toss of onion and celery
with 2 sprigs thyme and 2 tablespoons butter; fill turkey with mixture. Using a 5-foot length of
twine/string, tie the legs together, run the twine around the thighs and under the wings on both side of
the bird, pulling tightly, and tie a tight knot around the excess flesh at the neck of the bird. Snip off
excess twine.
3. Scatter remaining vegetables and thyme in roasting pan with 1 cup water. Brush turkey breast with
butter, then place breast-side down in the pan (on rack), brush the back with butter, and roast for one
hour.

4. Remove roasting pan with turkey from oven, with paper towels and potholders, turn turkey breast
side up and brush with butter. Roast one hour longer, until thickest part of breast registers 165 degrees.
Cut twine. If turkey is done, the legs will move is not done. Often turkeys available in Armenia have a
plug on the breast that pops up when the turkey is done. This indicator is very unreliable, and most
often the turkey is underdone.
5. Move turkey from pan to carving board and let rest at least 20 to 30 minutes. Finish preparing gravy.
Serves 10-12 people.
Notes:
615
PUMPKIN PIE
Ingredients
1 C pumpkin puree
C sugar
t ground cloves
t ground ginger
t allspice
t salt
3 eggs (lightly beaten)
1 C heavy cream
1 pre-baked 9-inch pie crust
Instructions
2. In a large bowl, stir together the pumpkin, sugar, and spices. Mix in the eggs and cream until smooth.
Pour into pie shell and bake for 15 minutes. Turn down oven to 325 degrees and bake until a knife
inserted into the center comes out clean, 40 to 45 minutes more. Cool on a wire rack.
PUMPKIN PIE
3. Whipped cream: Beat to soft peaks 1 cup cream, 1 tablespoon sugar, and teaspoon vanilla extract.
Serve each piece of pie with a dollop of cream.
4. In lieu of spices above, have your mom send Pumpkin Pie Spice (cinnamon, ginger, cloves, and
nutmeg) and use 2 tsp of it. It is also terrific with French toast!

5. Pumpkin puree: Cut pumpkin in half, scrape out, place face down in roasting pan, bake at 325 degrees
for one hour until soft, cool slightly and mash. Pick out any stringy parts. This can be done way ahead of
time and then frozen.
Notes:
616
SINGLE BAKED PIE CRUST
Ingredients
1 C flour
2 t sugar
t salt
7 T (200g) chilled butter cut into small pieces
3-4 T cold water
pie pan
Instructions
1. Combine the flour, sugar and salt. Add the chilled butter. Mix it slightly with your fingers, then cut in
the butter with two knives or a pastry blender. (Hold the two knives together in the same hand and cut
SINGLE BAKED PIE CRUST

into the butter to distribute it.) It is blended when large crumbs are formed (pea size). It is over-blended
(resulting in a tough, not flakey crust) if it becomes one big mass.
2. Add the cold water, one tablespoon at a time, until the dough holds together. Form a 5-inch-round
disk, put it in a plastic bag and refrigerate for 30 minutes to 2 hours. (If the dough is cold when you roll it
out, it requires less flour to roll out, which keeps the dough flakier, and it is easier to put in the pie
plate.) Lightly flour a surface, and rollout the dough to an 11 -inch round. Gently wrap the dough
around the rolling pin, and gently place it in the pie plate by unrolling it over the pie plate. Fold under
the excess dough, and press it down with your thumb around the rim at decorative intervals. Refrigerate
20 to 30 minutes. (The refrigeration will help keep the dough from shrinking as it cooks.)
3. Preheat an oven to 425 degrees. With a fork, poke holes inside the pie shell at 1 inch intervals. (This
helps to prevent the crust from puffing.) Bake until the crust is crisp and lightly golden, 18 to 20 minutes.

If the pastry begins to puff during baking, poke it with a fork to release air. Cool on a rack.
Notes:
617

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FOREWARD AND CREDITS

FOREWARD AND CREDITS

Armenian Armenian (or sometimes other Caucasian) dish.

Shopping List / Translations ........................................................................................................................ 12

High-Altitude Baking ................................................................................................................................... 19

Proper Kitchen Habits and Food Safety ...................................................................................................... 22

Dips & Spreads ............................................................................................................................................ 65

Yeasted Breads.......................................................................................................................................... 102

Pizzas, Tortillas, Biscuits, & Crackers ........................................................................................................ 117

Soups, Stocks, & Stews ............................................................................................................................. 134

Salad and Dressings .................................................................................................................................. 178

Fruits, Vegetables & Vegetarian ............................................................................................................... 213

Potatoes .................................................................................................................................................... 270

Rice & Grains ............................................................................................................................................. 284

Beans ......................................................................................................................................................... 314

Poultry ....................................................................................................................................................... 357

Italian and Greek ....................................................................................................................................... 405

Mexican ..................................................................................................................................................... 415

Curries & Indian ........................................................................................................................................ 443

Cookies, Bars, Brownies & Fudge.............................................................................................................. 456

Cakes and Quick Breads ............................................................................................................................ 499

Frosting & Dessert Sauces......................................................................................................................... 536

Puddings & Custards ................................................................................................................................. 544

Pies and Pie Crusts .................................................................................................................................... 554

Fruit Desserts ............................................................................................................................................ 576

Miscellaneous ........................................................................................................................................... 598

Peace Corps Thanksgiving ......................................................................................................................... 609

Standard US kitchen measurements

2 C = 1 pint 2 pints = 1 quart (4 C = 1 quart) 4 quarts = 1 gallon

Metric Measurement conversions

1C = 236 mL 1L = 4.23 C 1 kg = 2.2 lbs = 35.27 oz.

To convert Into Multiply By

For example: butter generally comes in 200 g packages = 7 oz = 14 T = 7/8 C;

Degrees C = (F- 32) 5/9 OR F = (C 9/5) +32

If it turns pale brown in 5 minutes, the oven is 250F-325F;

if it turns a medium golden brown in 5 minutes, the oven is 325F-400F;

if it turns a deep dark brown in 5 minutes, the oven is 400F-450F;

if it turns a deep dark brown in 3 minutes, the oven is 450F-500F.

Supermarkets: SAS, Parma, Yerevan City, Star and Moskvichka

Shukas: Pak/Black, Tashir, Petak

red & black cherries

lettuce, wild greens,

zucchini, beet greens

English Armenian Pron. Russian

baking soda kerakek soda

beef - ground tavari mis

SHOPPING LIST / TRANSLATIONS

cheese curds katnasho

cherry (sweet) gilas

chicken havi mis

chili pepper cicak

SHOPPING LIST / TRANSLATIONS

green beans kanach lobi

hot dogs nrbershik

ice cream paghpaghak

SHOPPING LIST / TRANSLATIONS

kidney beans karmir lobi

lamb gaan mis

mutton vochhari mis

oatmeal varsaki aljur

SHOPPING LIST / TRANSLATIONS

pork khozi mis

SHOPPING LIST / TRANSLATIONS

sour cherry bal